Keep the vegetable stock in a pan over a very low heat to keep warm. Try our vegan risotto recipe then check out our vegetarian risotto, ... vegan white wine a small glass (optional) ... Pour in the wine, if using, and bubble away until reduced by half. 1 shallot, or 1/2 white onion, diced 3 garlic cloves, minced 100 g button mushrooms, thinly sliced 100 g risotto rice; 500 ml vegetable stock 1/2 tbsp white wine vinegar, (Optional)* 4 tbsp nutritional yeast flakes, (Optional)** Fresh parsley, to serve Salt and pepper, to taste Also add in a pinch of salt and pepper, and the vegan butter. Add the mushrooms and rice. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. Ready to enjoy in about 30 minutes, this easy and low-fat beginner recipe is so incredibly satisfying and versatile, and it can be enjoyed year-round. Pour in the white wine and allow the liquid to be absorbed. This creamy one-pot vegan risotto is made with mushrooms, peas, leeks and a few more whole food plant-based ingredients. Trim and finely chop the celery. Heat the stock. Peel and finely chop the onion and garlic. You have to taste the risotto after about 15 minutes to see if the rice is cooked. You could use white wine for deglazing, as almost any risotto recipe calls for. Continue cooking and stirring until the risotto is super creamy and the broccoli is tender. We usually use a splash of soy sauce and lemon or lime juice, which serves the same purpose of adding some extra flavour and a subtle tang to the vegan chanterelle risotto. To make the risotto, heat the oil in a pan and fry the shallot and garlic for a few minutes, until softened. Step 2. STEP 2: In a skillet/frying pan, heat oil or vegan butter. If it is, turn the heat to the lowest setting and add in a ladle of stock, the frozen peas, and the vegan salmon from before. Add the onion and sauté for about 4 minutes, then add the garlic and arborio rice and sauté for a further one minute. Once the final addition of broth has been absorbed, stir in coconut milk, nutritional yeast, miso paste, and white wine vinegar. STEP 3: Add white wine (or vegetable broth), stirring frequently until the wine is absorbed. But as we usually don’t have a bottle of white wine in our van, we got creative using some of our staple ingredients.