Preparation

recipe for 2 portions

1. Put the stock cube into 500 ml of hot water. Meantime cut the onion and garlic finely. Clean the fresh mushrooms and also cut it into small pieces.
2. Sautée the onions and the garlic in a large pan and add the dried mushrooms. Let cook for a few minutes, then add the Risotto rice and keep stirring for about 1 minute.
3. Douse with a dash of white wine and add a cup of the vegetable broth to the pan. Stir gently and repeat until no broth is left. The rice should be cooked and absorbed all the liquid.
4. Fry the vegini Chunks in an extra pan with a little oil and add the fresh mushrooms as well as the parsley and a dash of lemon juice. Mix it in with the rice and add a dollop of vegan buttert to make it even more creamier. /li>