Warm and creamy rice with mushrooms and plant-based cheese.
pan or pot
250gCarnaroli rice (or Arborio or Roma)
20gdried porcini mushrooms
30ggrated plant-based parmesan (we used Gondino)
100mlwhite vegan wine
1tspnut butter (we suggest peanut, walnut or almond)
extra virgin olive oil
First, heat up your vegetable stock (around 500 ml/16.9 fl oz.). Alternatively, you can use water.In the bowl, rehydrate the porcini mushrooms with some warm water for 20-30 minutes.
On the cutting board, finely chop the onion and the peeled garlic clove.
Now chop your common mushrooms.
Wring out carefully the rehydrated porcini mushrooms, then chop them.
In the pan/pot, heat up some olive oil. Add your chopped onion and let it fry for 1-2 minutes. Now add the chopped garlic and let it fry for 1 minute.
Add your mushrooms and let them season for 3-4 minutes.
Add the rice and stir. Simmer with your white wine until reduced.Add some vegetable stock (enough so that everything is covered). Let it cook, covered with a lid, until the broth is absorbed and the rice is cooked. If the rice is not cooked, add more stock (or water).
Once the rice is well cooked, turn off the heat. Add 1 tsp of your nut butter of choice and your grated vegan parmesan. Stir.Serve warm.