Sauerkraut Risotto

(*) Original recipe: Sauerkraut risotto with ratatouille and tempeh Sauté onions, garlic and mushrooms in olive oil. Add the long grain rice and the saffron threads and sauté, extinguish with the white wine and the sauerkraut juice. Gradually add the hot vegetable soup, cooking repeatedly. When the long grain rice is al dente, stir in the sauerkraut.

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