Once the final addition of broth has been absorbed, stir in coconut milk, nutritional yeast, miso paste, and white wine vinegar. We usually use a splash of soy sauce and lemon or lime juice, which serves the same purpose of adding some extra flavour and a subtle tang to the vegan chanterelle risotto. If it is, turn the heat to the lowest setting and add in a ladle of stock, the frozen peas, and the vegan salmon from before. This creamy one-pot vegan risotto is made with mushrooms, peas, leeks and a few more whole food plant-based ingredients. Peel and finely chop the onion and garlic. Heat the stock. You have to taste the risotto after about 15 minutes to see if the rice is cooked. Also add in a pinch of salt and pepper, and the vegan butter. To make the risotto, heat the oil in a pan and fry the shallot and garlic for a few minutes, until softened. Keep the vegetable stock in a pan over a very low heat to keep warm. Add the mushrooms and rice. Add the onion and sauté for about 4 minutes, then add the garlic and arborio rice and sauté for a further one minute. STEP 2: In a skillet/frying pan, heat oil or vegan butter. You could use white wine for deglazing, as almost any risotto recipe calls for. Try our vegan risotto recipe then check out our vegetarian risotto, ... vegan white wine a small glass (optional) ... Pour in the wine, if using, and bubble away until reduced by half. Ready to enjoy in about 30 minutes, this easy and low-fat beginner recipe is so incredibly satisfying and versatile, and it can be enjoyed year-round. Put 2 tablespoons of olive oil and the knob of butter into a separate pan, add the onion, garlic and celery, and cook very slowly for about 15 minutes without colouring. Pour in the white wine and allow the liquid to be absorbed. Trim and finely chop the celery. Step 2. But as we usually don’t have a bottle of white wine in our van, we got creative using some of our staple ingredients. Continue cooking and stirring until the risotto is super creamy and the broccoli is tender. 1 shallot, or 1/2 white onion, diced 3 garlic cloves, minced 100 g button mushrooms, thinly sliced 100 g risotto rice; 500 ml vegetable stock 1/2 tbsp white wine vinegar, (Optional)* 4 tbsp nutritional yeast flakes, (Optional)** Fresh parsley, to serve Salt and pepper, to taste STEP 3: Add white wine (or vegetable broth), stirring frequently until the wine is absorbed.