Vegan Mushroom Risotto

Ingredients

• 350 g chanterelle mushrooms
• 800 ml hot vegetable broth (vegan)
• 2 onions
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp chanterelle powder
• 350 g arborio rice
• 150 ml dry white wine (vegan)
• Salt
• Pepper (freshly ground)
• 2 tbsp tahini

Instructions

1. 1.

   Preheat the oven to 200°C fan.

2. 2.

   Peel and finely chop the garlic. Rinse the herbs, shake them dry, pluck the leaves, and finely chop. Mix the lemon juice, agave syrup, and oil with the garlic. Wash the tomatoes and place them on a baking sheet lined with parchment paper. Drizzle with herb oil and bake in the oven for about 15 minutes. Remove from the oven about 5 minutes before serving.

3. 3.

   Clean and cut the mushrooms into small pieces. Heat the broth. Peel the onions, finely chop, and sauté in 1 tbsp hot oil. Add the bay leaf and chanterelle powder. Sprinkle in the rice and let it become translucent. Pour in the wine and reduce. Cover with a little broth, season with salt and pepper. Cook, stirring occasionally, until creamy and the rice still has a slight bite (about 15 minutes), adding more broth gradually.

4. 4.

   Sauté the mushrooms in the remaining hot oil in a pan, season with salt and pepper, and mix them into the risotto during the last 5 minutes with tahini. Finish cooking together and taste. Serve on plates with the tomatoes.