Ingredients

• 5 dl water
• 1 x vegetable bouillon
• 1 clove garlic
• ¼ x yellow onion
• 1 x spring onion
• 4 x aromatic mushroom
• ½ x carrot
• 1 ½ dl non-alcoholic, gluten-free beer
• 100 g short grain rice
• 1 tbsp nutritional yeast
• 2 handful leaf parsley
• 1 handful fresh basil

Method

1. Boil water and dissolve the bouillon cube in the water. Once the broth is ready, set it aside to use later in the recipe.
2. Mince garlic, onion, and the white part of the spring onion. Heat a good amount of plant-based butter or regular butter in a pot and sauté the onion until soft.
3. Chop mushrooms and carrot into pieces and add them to the pot. Sauté until the mushrooms collapse.
4. Pour in gluten-free non-alcoholic beer or use regular beer or dry white wine. If you have white wine ice cubes in the freezer, they can be a nice addition.
5. Add rice and stir well.
6. Gradually add the broth, one ladle at a time. Stir well and let the broth soak into the rice little by little. This takes about 15-20 minutes.
7. Towards the end of the cooking time, add finely chopped spring onions, the green part.
8. Add nutritional yeast (or Parmesan) and season with salt and pepper. Consider adding a bit of sriracha or chili flakes if you like some spice. Finely chop flat-leaf parsley and fresh basil and add them to the risotto.
9. If you have any leftover carrot soup, tomato soup, or onion soup, it can be delicious to mix it in towards the end. Heat it up and top with pine nuts and chopped flat-leaf parsley. Enjoy!