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🍽️ Creamy Mushroom Risotto with Roasted Celery

584 kcal · 30 min · 4 servings

Creamy Mushroom Risotto with Roasted Celery Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Thoroughly wash the celery stalks.
  3. 3. Cut off the ends of the celery.
  4. 4. Halve the stalks lengthwise.
  5. 5. Cut the vegetable into pieces about 5 centimeters long.
  6. 6. Place the celery pieces on a baking sheet lined with baking paper.
  7. 7. Drizzle one tablespoon of olive oil over them.
  8. 8. Season everything with a pinch of salt.
  9. 9. Mix the ingredients well so that the celery is evenly coated.
  10. 10. Place the tray in the oven for about 20 minutes.
  11. 11. Bring the vegetable broth to a boil in a pot.
  12. 12. Keep the broth warm until you need it.
  13. 13. Peel the garlic cloves.
  14. 14. Finely chop the garlic.
  15. 15. Wash the spring onions.
  16. 16. Shake them dry.
  17. 17. Remove the root ends of the spring onions.
  18. 18. Separately slice the white and green parts of the spring onions into rings.
  19. 19. Clean the mushrooms with a kitchen towel if necessary.
  20. 20. Slice the mushrooms.
  21. 21. Heat two tablespoons of oil in another pot over medium heat.
  22. 22. Add the white parts of the spring onions and the garlic to the hot oil.
  23. 23. Sauté the vegetables for about 2 minutes until they become translucent.
  24. 24. Add the rice to the pot.
  25. 25. Toast the rice lightly for about 2 minutes.
  26. 26. Wait until the rice starts to stick slightly to the bottom of the pot.
  27. 27. Deglaze the rice with white wine.
  28. 28. Cook the liquid completely evaporated.
  29. 29. Add one ladle of hot vegetable broth so that the rice is lightly covered.
  30. 30. Stir the risotto.
  31. 31. Let the risotto cook for about 20 minutes.
  32. 32. Stir it occasionally.
  33. 33. Add more vegetable broth as needed.
  34. 34. Ensure the rice is always lightly covered with liquid.
  35. 35. Heat a pan without fat over medium to high heat.
  36. 36. Toast the walnuts in it for about 3 minutes until golden brown.
  37. 37. Remove the walnuts from the pan and place them on a plate.
  38. 38. Add two tablespoons of oil to the hot pan.
  39. 39. Heat the oil over high heat.
  40. 40. Fry the mushrooms in it for about 4 minutes.
  41. 41. Season the mushrooms with salt and pepper.
  42. 42. Chop the walnuts coarsely.
  43. 43. Mix the mushrooms and the grated cheese alternative into the finished risotto.
  44. 44. Season the risotto with salt.
  45. 45. Place the vegan mushroom risotto on a plate.
  46. 46. Place the roasted celery stalks on top.
  47. 47. Sprinkle the dish with the green parts of the spring onions.
  48. 48. Add the chopped walnuts on top.
  49. 49. Serve the risotto hot.

Nutrition per serving