No meal inspiration? Here is a delicious 100% vegan risotto

Of course, the days are getting longer and the climate is terribly mild for the month of February. Yet it’s winter and sometimes a good warm and comforting dish is enough to cheer us up while waiting for the warm season. What better way to do this than a vegan risotto ?

Ingredients for Risotto with Vegetables and Shiitake Mushrooms

• 2 glasses of round rice
• A little olive oil
• 1 leek
• 1 yellow onion

• 1/4 butternut squash
• 4 dried shiitake mushrooms
• 2 tablespoons of white almond puree
• Seasonings to taste (salt, pepper, nutmeg, ground coriander, etc.)

Shiitake mushroom risotto recipe

• Peel and cut the knob of butter into cubes and set aside
• Cut the leek and onion into strips. Brown the two vegetables in a large frying pan with high sides or in a frying pan over medium heat, with a drizzle of oil
• When the onions become translucent, pour the rice into the pan and add four glasses of water (the same one that helped you measure the rice!). Lower the cooking intensity and switch to low heat. Stir regularly.
• Add the dehydrated mushrooms as they are and the butternut squash cubes.
• After about ten minutes of cooking, your mushrooms should be rehydrated. Take them off the plate, remove the foot of the shiitake and cut the cap into strips.
• Add the mushrooms to your risotto and stir regularly for good absorption of the liquid.
• In half a glass of water, dissolve your two tablespoons of almond puree. Add it to the risotto while continuing to mix.
• Add the spices and condiments you want: salt, pepper but also a pinch of nutmeg and/or ground coriander.

A vegan dish that will warm you up on cool evenings and whose nutritional intake is quite well optimized! Enjoy your meal.