Black Pepper Risotto

with Chestnut Mushrooms and Tomatoes
Creamy and meaty - yet entirely vegan!
1,087 Reviews
Cals 629 · Prot 22 · Carbs 100 · Fat 18
Vegan
Try Hello Chef Now
40 min
Black Pepper Risotto with Chestnut Mushrooms and Tomatoes
Creamy and meaty - yet entirely vegan!
1,087 Reviews
Cals 629 · Prot 22 · Carbs 100 · Fat 18
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Risotto
Cashew nuts 2*
60 Grams
Almond milk 2*
120 ML
Miso paste 9*
20 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Water
700 ML
Vegetable stock cube
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Black peppercorns
10 Grams
Toppings
Small zucchini
2 Piece
Chestnut mushrooms
250 Grams
Cherry tomatoes
150 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Balsamic vinegar 14*
15 ML

Allergens

*2 Tree Nuts, *9 Soya, *14 Sulphur Dioxide
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Mix sauce

1 Mix sauce

See pro tip! Preheat the oven to 200°C/180°C fan. Add the cashew nuts, almond milk and miso paste to a food processor. Blitz for 2 min until smooth. This is your cashew cream.
Tip! To get this extra smooth, soak the cashews in hot water for a 2-4 hours in advance.
Prep

2 Prep

Peel and finely chop the shallots. Peel and mince the garlic. Chop the zucchini into small bite-sized pieces. Slice the mushrooms. Boil the measured water and dissolve the stock cube in it.
Roast vegetables

3 Roast vegetables

Add the mushrooms, zucchini and cherry tomatoes to a lined oven tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20-25 min or until the mushrooms and tomatoes are cooked through.
Start risotto

4 Start risotto

Meanwhile, heat a large pan over a medium-low heat with a drizzle of olive oil. Fry the shallots with a pinch of salt for 2 min. Add the garlic and Arborio rice and cook for 1 min further, stirring to coat the rice grains in oil.
Cook risotto

5 Cook risotto

Add 1/4 of the stock and stir until it has absorbed. Continue to add the stock, a little at a time. After 15 min, add the cashew cream. Continue cooking, stirring continuously, for a final 5-7 min or until all the stock is absorbed and the rice is cooked 'al dente'. Add a bit more water, if needed. Grind the peppercorns. Stir in 1/1/2 tsp ground pepper (spicy!) into the risotto.
Serve

6 Serve

Divide the risotto among plates. Top with the roasted mushrooms and tomatoes along with any juices they may have left behind. Drizzle with the balsamic vinegar. Serve immediately.
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