Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Mix sauce
See pro tip! Preheat the oven to 200°C/180°C fan. Add the cashewnuts, almondmilk and misopaste to a food processor. Blitz for 2 min until smooth. This is your cashewcream.
Tip!To get this extra smooth, soak the cashews in hot water for a 2-4 hours in advance.
Peel and finely chop the shallots. Peel and mince the garlic. Chop the zucchini into small bite-sized pieces. Slice the mushrooms. Boil the measuredwater and dissolve the stockcube in it.
3 Roast vegetables
Add the mushrooms, zucchini and cherrytomatoes to a lined oven tray. Drizzle with oliveoil and sprinkle with salt. Roast in the oven for 20-25 min or until the mushrooms and tomatoes are cooked through.
4 Start risotto
Meanwhile, heat a large pan over a medium-low heat with a drizzle of oliveoil. Fry the shallots with a pinch of salt for 2 min. Add the garlic and Arboriorice and cook for 1 min further, stirring to coat the rice grains in oil.
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.
Divide the risotto among plates. Top with the roasted mushrooms and tomatoes along with any juices they may have left behind. Drizzle with the balsamicvinegar. Serve immediately.