Summary

Ingredients

• 175 g risotto rice
• 700 ml vegetable stock, vegan
• some olive oil
• 200 g mushrooms
• some spice mix (grill and pan spices), vegan
• 0.5 ½ head cauliflower
• some margarine
• 1 handful flaked almonds

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Instructions

1. Sauté the risotto rice in a little olive oil over medium heat. Deglaze with the broth and simmer for about 25 minutes with the lid closed.
2. Cut the cauliflower into small florets and cook in salted water for about 10 minutes.
3. Toast the almond flakes in a pan.
4. Toss the finished cauliflower in a little margarine and garnish with the flaked almonds.
5. Cut the mushrooms into strips and fry them in a little olive oil. Season to taste with grill and pan spices. Then mix the mushrooms with the risotto.
6. Serving.