Fine dining
Wild Mushroom Risotto
Wild Mushroom Risotto is one of our favourites! Discover the best vegan risotto made with Violife VIOBLOCK, Prosociano and Creamy Original. Perfetto!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time20 minutes![servings]()
Servings4 portions
FOR THE SPINACH CREAM:
- 100 g Violife Creamy Original
- 100 g fresh spinach, roughly chopped
- 20 g sundried tomato, chopped
- 2 garlic cloves, minced
- 1 tsp olive oil, for frying
- pinch of salt, to taste
FOR THE GRILLED SANDWICH:
- 4 slices Violife Original Slices
- 4 slices bread of your choice
- 1 tbsp coconut oil
- Heat a teaspoon of olive oil in a skillet. Add the garlic and sauté. Then add the spinach and salt, and sauté for 1-2 minutes. Transfer to a bowl, drain then stir in the Violife Creamy and chopped sun-dried tomato and add salt to taste.
- Spread coconut oil on one side of each of the bread slices. Once, the pan is hot, add 2 slices of bread, oiled side down. On each slice, spread 2 Violife Original slices, spinach cream filling and top with the other slices of bread, oiled side up.
- Use a spatula to gently press down on the grilled sandwich during frying. When the bottom is browned, flip the sandwich and cook until the other side is toasted too, about 2-4 minutes each side.
