Creamy Chestnut Mushroom Risotto

with Vegan Cream Cheese

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Vegan
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Vegan
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Instructions

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1 Prep veggies

Peel and chop shallots. Mince garlic. Clean and slice mushrooms. Peel and slice celery thinly. Rinse and chop parsley.

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2 Fry

Heat oil in a large pan over medium heat. Add shallots, celery and garlic and cook for 3–4 minutes until softened. Add the mushrooms and cook for a 2–3 minutes.

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3 Simmer

Stir in the risotto rice. Separately, bring the water and the stock cube to a boil in a small pot. Add the boiling liquid to the rice pan. Simmer lightly for 20–25 until the liquid has been absorbed and the rice is cooked to "al dente". Add more hot water, if necessary.

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4 Season and serve

In the end, stir in the nutritional yeast, apple cider vinegar and chopped fresh parsley. Season with salt and pepper. Finally, mix in the cream cheese and serve.

Tips for fussy eaters

Prepare a small batch without mushrooms.

Pro tip

Nutritional yeast adds a cheesy flavour to the risotto.

Creamy, creamy, creamy!

Cooking Time: 35 min

Cals 615 · Prot 16.1 · Carbs 133.4 · Fat 2.1

Ingredients

Number of people

Risotto

Shallots 2 Pieces
Garlic cloves 2 Pieces
Chestnut mushrooms 200 Grams
Celery stick 1 Pieces
Fresh parsley 15 Grams
Olive oil 1 Tbsp
Arborio rice 200 Grams
Water 750 ML
Vegetable stock cube 1 Pieces
Nutritional yeast 10 Grams
Apple cider vinegar 5 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegan cream cheese 40 Grams

Creamy, creamy, creamy!

Cooking Time: 35 min

Cals 615 · Prot 16.1 · Carbs 133.4 · Fat 2.1

Instructions

photo

1 Prep veggies

Peel and chop shallots. Mince garlic. Clean and slice mushrooms. Peel and slice celery thinly. Rinse and chop parsley.

photo

2 Fry

Heat oil in a large pan over medium heat. Add shallots, celery and garlic and cook for 3–4 minutes until softened. Add the mushrooms and cook for a 2–3 minutes.

photo

3 Simmer

Stir in the risotto rice. Separately, bring the water and the stock cube to a boil in a small pot. Add the boiling liquid to the rice pan. Simmer lightly for 20–25 until the liquid has been absorbed and the rice is cooked to "al dente". Add more hot water, if necessary.

photo

4 Season and serve

In the end, stir in the nutritional yeast, apple cider vinegar and chopped fresh parsley. Season with salt and pepper. Finally, mix in the cream cheese and serve.

Tips for fussy eaters

Prepare a small batch without mushrooms.

Pro tip

Nutritional yeast adds a cheesy flavour to the risotto.

Ingredients

Number of people

Risotto

Shallots 2 Pieces
Garlic cloves 2 Pieces
Chestnut mushrooms 200 Grams
Celery stick 1 Pieces
Fresh parsley 15 Grams
Olive oil 1 Tbsp
Arborio rice 200 Grams
Water 750 ML
Vegetable stock cube 1 Pieces
Nutritional yeast 10 Grams
Apple cider vinegar 5 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegan cream cheese 40 Grams
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