Vegan mushroom risotto
Ingredients
- 20g dried porcini mushrooms or dried wild mushrooms
- 1.2l vegan vegetable stock
- 4 tbsp vegan butter
- 2 tbsp olive oil
- 1 long shallot, finely chopped
- 2 garlic cloves, crushed
- 250g chestnut mushrooms or mixed mushrooms, sliced
- 250g risotto rice
- 125ml vegan white wine
- ½ small bunch parsley or chives, finely chopped
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