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🍽️ Vegan Mushroom Risotto with Oven-Roasted Carrots

381 kcal · 30 min · 4 servings

Vegan Mushroom Risotto with Oven-Roasted Carrots 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. Wash the carrots thoroughly and remove the green tops.
  3. 3. Cut the carrots lengthwise into four long wedges.
  4. 4. Place the carrots on a baking tray lined with baking paper.
  5. 5. Add one tablespoon of olive oil and a pinch of salt, then mix everything well.
  6. 6. Place the tray in the oven for about 20 minutes.
  7. 7. Bring the vegetable broth to a boil in a pot and keep it warm.
  8. 8. Peel the garlic and chop it finely.
  9. 9. Wash the spring onions and shake them dry.
  10. 10. Cut off the root ends and slice the onions into rings.
  11. 11. Clean the mushrooms with kitchen paper and slice them.
  12. 12. Heat two tablespoons of oil in a different pot over medium heat.
  13. 13. Add the white parts of the spring onions and the garlic.
  14. 14. Sauté the vegetables for about two minutes until they become translucent.
  15. 15. Add the rice and toast it lightly for one to two minutes.
  16. 16. Make sure the rice sticks slightly to the bottom of the pot.
  17. 17. Deglaze the rice with white wine and let the liquid evaporate completely.
  18. 18. Cover the rice with one ladle of hot broth and stir.
  19. 19. Cook the risotto for about 20 minutes, stirring occasionally.
  20. 20. Add a little broth regularly so that the rice remains slightly covered.
  21. 21. Heat a non-stick pan without fat over medium to high heat.
  22. 22. Toast the almonds in it for about three minutes until golden brown.
  23. 23. Remove the almonds from the pan and place them on a plate.
  24. 24. Add two tablespoons of oil to the hot pan and heat it on high.
  25. 25. Fry the mushrooms for about four minutes.
  26. 26. Season the mushrooms with salt and pepper.
  27. 27. Chop the roasted almonds coarsely.
  28. 28. Reserve the green parts of the spring onions for decoration.
  29. 29. Stir the fried mushrooms into the finished risotto.
  30. 30. Finally, season the risotto with salt to taste.
  31. 31. Divide the risotto among the plates.
  32. 32. Place the oven-roasted carrots on top.
  33. 33. Sprinkle the dish with the green spring onions and the almonds.
  34. 34. Serve the dish immediately and enjoy your meal.

Nutrition per serving