This quick and easy recipe for a creamy mushroom risotto with vegetables is vegan, gluten-free, plant-based and can be perfectly incorporated into a healthy diet. With its great nutritional values, the recipe is ideal for your juice cleanse preparation and post-processing and can also be integrated into your healthy everyday life. In this article you will find the ingredients and preparation, as well as the recipe video with our chef Michi.
Ingredients (2 portions):
2 shallots
Risotto rice
vegetable stock
Olive oil
yellow and green zucchini
mushrooms
Vegan parmesan
Fresh parsley
Preparation:
- First peel the shallots, halve and cut into small cubes
- Now sauté the shallots and risotto rice in a pan with a little olive oil
- Deglaze the risotto stock with the vegetable stock and continue to simmer on a low heat
- Now chop the washed zucchinis and mushrooms
- First fry the onions and zucchinis in a pan with a little olive oil for approx. 2-3 minutes
- Now add the mushrooms and continue to sauté
- Meanwhile, stir the risotto rice again and again
- When the zucchinis have turned a brownish color, you can serve the risotto rice together with the vegetables
- Sprinkle with fresh parsley and some vegan parmesan - done!
- Enjoy the taste!
Nutritional values (per portion):
413 kcal
57g carbohydrates
19g protein
12g fat
Recipe video: