4 PEOPLE | 40 MIN.

Risotto with green cabbage and mushrooms

WITH VEGETABLE STOCK

+ Vegan
+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free

INGREDIENTS

1.4 l of warm water with 1 tablespoon of vegetable stock Bouillon Herkules
400 g risotto rice
2 handfuls of fresh green cabbage chopped finely, remove the thick veins
1 box of forest mushrooms
1 onion diced
1 clove of garlic minced
olive oil
black pepper and salt
fresh leaf parsley (for finishing)
3 tablespoons nutritional yeast

PREPARATION

Recipe by EllenCharlotteMarie

Fry the onion in olive oil, add the garlic after 1 minute. Add the risotto rice after 2 minutes.
Keep stirring. When the risotto rice turns glassy, ​​add a splash of broth until the rice is just below.
When the broth has been completely absorbed, add another splash of broth. And continue until all broth water has been absorbed.
This takes around 20 to 25 minutes. Add the finely chopped cabbage after 15 minutes. Stir occasionally so that the risotto does not stick.

Add 3 tablespoons of nutritional yeast that you mix into the risotto.

Bake the champions until golden brown with a pinch of salt and pepper in a little olive oil.

Mix the risotto with the mushrooms, season with black pepper and salt and finish with leaf parsley.

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