For 4 servings


  • 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


  • 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.)