For 4 servings
Ingredients:
- 3 tablespoons of olive oil
- 1 onion
- 200-250g cep mushroom risotto
- 100ml white wine
- 700-800ml water
- Salt, pepper, bouillon
- Vegan cream (oat- or soya-based)
- Vegan grated cheese
- Fresh parsley, chives and cherry tomatoes
Preparation:
- Sauté the onions in the olive oil
- Add the risotto and stir briefly
- Pour in the white wine
- Little by little, add in the bouillon together with water and allow to simmer for approximately 20-30 minutes
- Add some parsley and chives and simmer further
- Season with salt and pepper
- 1 tablespoon of vegan grated cheese together with some cream will give the dish that extra hit of flavour
- Garnish and serve with parsley, chives and cherry tomatoes
- Bon appétit
(When stored in the fridge, this meal will keep for 1-3 days. It can be re-heated or fried and later served with some salad or a nice glass of red wine.)