Risotto
Vegami
vegetarian
main course
medium
Steffi Türck
Ingredients for 4 persons
400 g risotto rice
1 onion
1/2 celeriac
2 glasses of white wine
1 l vegetable stock
80 g butter
100 g Parmesan, grated
1 bunch of parsley
1 tbsp. olive oil
400 g oyster mushrooms
1 tbsp. olive oil
1 sprig of thyme
approx. 3 tbsp. Vegami
1 untreated lemon
Instructions
Finely chop the onion and celery and sauté in butter in a large saucepan. Add the rice and sauté on a low heat until glassy. Deglaze with white wine. Once the wine has been absorbed, add a ladle of vegetable stock. Stir at a low temperature and wait until all the liquid has been absorbed. Repeat until the rice is cooked (about 10-15 minutes). Remove from the heat, add the Parmesan, freshly chopped parsley and butter, season with salt and pepper.
Fry the mushrooms in olive oil vigorously; add the fresh thyme sprigs. Add a generous shot of Vegami. Serve as a topping on the risotto. Serve with the grated lemon peel.
Preparation time approx. 25 minutes
