Summary

Ingredients

• 1 small onion (s)
• 1 small Glass pesto, (wild garlic pesto)
• 1 pear (s)
• 100 g mushrooms (e.. kin oyster mushrooms)
• 200 g rice, risotto
• 1 pinch (s) salt
• 100 ml white wine, vegan
• 500 ml vegetable stock

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Instructions

1. Heat the vegetable stock (you will need it hot later). Finely chop the onion and sauté in wild garlic pesto. Then dice the pear and mushrooms and add to the onion and wild garlic pesto. Add risotto rice and sauté until translucent. Stir it again and again. Then pour in white wine - bring to the boil while stirring and wait until the white wine has evaporated. The risotto can then be salted. Then gradually add hot vegetable stock to the risotto for about 15-20 minutes, stirring further so that the risotto does not burn.