Vegan risotto recipe | Creamy and delicious | Svansø

Ingredients

• 2 shallots
• 2 tbsp. Svansø Virgin olive oil
• 1 tbsp. Svansø Organic condimento bianco
• 1 tsp. Svansø Organic cane sugar
• 1 tsp. Bornholm mustard
• 3 dl risotto rice
• 1 dl white wine
• 3 large handfuls baby spinach
• ½ vegetable stock cube
• 750 ml water
• 1 tbsp. plant-based butter
• 2 dl frozen peas
• 1 dl Svansø Pumpkin seeds
• 1 stem mint
• 2-4 tbsp. grated, plant-based parmesan cheese