Summary

Ingredients

• oil
• 2 onions)
• 150 g risotto rice
• 200 ml broth
• 200 ml white wine
• 3 cubes tofu, mild (Asian fermented) *
• 200 g mushrooms (e.. shiitake, kin oyster mushrooms, mushrooms)
• 2 cloves garlic
• Salt and pepper, whiter
• 1 handful chips (vegan bacon chips)

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Instructions

1. Chop the onions and fry them in oil. Add the risotto rice and sweat it too. When it is slightly translucent, deglaze with a small portion of the stock. Then pour stock and wine alternately every few minutes. When it is half soft, add the fermented tofu *, the crushed garlic, the chopped mushrooms and optionally vegan bacon in the microwave and distribute everything well. Continue cooking until the rice and mushrooms are cooked and add more stock and wine if necessary. Season to taste with salt and pepper. When everything has the desired consistency, the risotto is ready!
2. * You can get fermented tofu in Asia shops under the name preserved tofu, fermented bean curd or pickled tofu. It gives a clear cheese note.