Einkorn Risotto with Mushrooms (vegan)

Ingredients

4 servings

• 320 g of einkorn wheat
• 3 shallots
• 2 l of vegetable broth
• 2 tablespoons of oil
• 4 cl of cognac
• 300 g of brown button mushrooms
• 1 tablespoon of soy sauce
• 3 tablespoons of soy cream
• pepper

Steps

1. 1

   Rinse the mushrooms and peel the shallots. Slice them.

2. 2

   In a sauté pan, heat a drizzle of oil. Sauté the shallots and mushrooms for 5 minutes.

3. 3

   Remove the mushrooms and pour the einkorn into the pan. Sauté it until it becomes translucent.

4. 4

   Deglaze with cognac and soy sauce.

5. 5

   Add the vegetable broth little by little.

6. 6

   After 20 minutes, add the mushrooms and shallots back in.

7. 7

   Continue adding the broth. Let it cook for another 15 minutes.

8. 8

   Cream the risotto with the soy cream, turn off the heat, and let it rest for 2 minutes before serving.

9. 9

   It's ready!