Vegan Chanterelle Mushroom Risotto with Red Wine
The vegan mushroom risotto is great for the upcoming colder days. It warms you from the inside. The taste is perfectly rounded off by a heavy, good red wine and the freshly chopped parsley.-Pauline
Nutrition
per serving:
402 Kcal (61 g Carbs | 3 g Fat | 11 g Protein)
You need
- 1 Cup Purple Rice
- 200 g Chanterelles
- 200 g Mushrooms
- 1 Bunch Parsley
- 1 TSP Coconut Oil
- 100 ml Red Wine
- Salt, Pepper, Nutmeg
Here’s how to do it
- Cook the rice according to the packaging instructions.
- In the meantime, chop the mushrooms and sauté them in a pan with 1 tsp of coconut oil.
- Chop the parsley and mix with the mushrooms.
- Add the cooked rice and red wine to the pan.
- Fry all the ingredients together until the red wine is absorbed.
- Season to taste with salt, pepper and nutmeg.
- Enjoy!
