2 servings

Tip: You can use whatever mushroom you like


  • 200g chanterelles
  • 1/2 yellow onion
  • 1 garlic clove
  • 2 1/2 dl arborio rice
  • 1 dl white wine
  • 5 dl vegetable broth
  • 1/2 dl nutritional yeast
  • 1/2 dl Sproud Original
  • 1/4 tsp black pepper
  • 1/4 tsp salt

TOPPINGS: Fresh parsley & sautéd chanterelles


  1. Rinse the chanterelles, chop the onion and mince the garlic.
  2. Sauté 3/4 of the chanterelles, garlic and onion until the onion starts to soften in dairy free butter in a pan.
  3. Add the white wine and let it fully absorb.
  4. Add the broth one dl at a time (add when the broth is absorbed) stir constantly. Continue until the rice is almost completely done.
  5. At the same time, sauté rest of the chanterelles in dairy free butter (to use as topping later).
  6. Now add nutritional yeast, salt, pepper and Sproud to the risotto. Stir until is becomes a creamy risotto.
  7. Serve with the chanterelles and fresh parsley!

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