Enjoy this luxurious vegan supper for that special night in!
713 Reviews
Cals 581 · Prot 19 · Carbs 97 · Fat 12
Vegan
Calorie Smart
30 min
Enjoy this luxurious vegan supper for that special night in!
713 Reviews
Cals 581 · Prot 19 · Carbs 97 · Fat 12
Vegan
Calorie Smart
Ingredients
Risotto
Water
700 ML
Dried porcini mushrooms
20 Grams
Mushroom stock cube
1 Piece
Chestnut mushrooms
250 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Cashew cream cheeze
2*
55 Grams
Black pepper
0.5 Tsp
To serve
Fresh chives
15 Grams
Truffle oil
15 ML
Allergens
*2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2424 / 581
Fats (g)
12.3
of which saturated (g)
4
Carbohydrates (g)
97
of which sugars (g)
5.1
Fibers (g)
4.5
Proteins (g)
19.3
Salt (g)
1.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep ingredients
Boil the measuredwater and add the dried porcini mushrooms and stockcube. This is your mushroomstock. Set aside. Clean and roughly chop the chestnut mushrooms. Peel and finely slice the shallots. Peel and mince the garlic.
2 Fry mushrooms
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chestnutmushrooms and fry for 5-6 min until browned.
3 Start risotto
Reduce the heat to low. Add the shallots, garlic and a pinch of salt and cook for 2 min. Add the Arboriorice and cook for 1 min further, stirring to coat the grains in the oil.
4 Simmer
Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, along with the porcinimushrooms, a little at a time for 20 min or until all the stock is fully absorbed and the rice is cooked 'al dente' (see pro tip).
5 Finish risotto
Once ready, fold in the creamcheeze. Season generously with black pepper. Check the seasoning.
6 Serve
Divide the risotto among plates. Chop the chives and sprinkle them over the top. Drizzle with the truffleoil.
Tip!Truffle is a strong flavour - add it to taste.