Black Pepper Risotto

with Chestnut Mushrooms and Tomatoes
Creamy and meaty - yet entirely vegan!
Cooking time: 40 min
Cals 631 · Prot 19 · Carbs 100 · Fat 21
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Cashew nuts
60 Grams
Soy cream
100 ML
Miso paste
20 Grams
1 Piece
Garlic cloves
2 Piece
700 ML
Vegetable stock cube
1 Piece
Olive oil
2 Tbsp
0.5 Tsp
Arborio rice
160 Grams
Black peppercorns
10 Grams


Small zucchini
2 Piece
Chestnut mushrooms
250 Grams
Cherry tomatoes
150 Grams
Olive oil
2 Tbsp
0.5 Tsp
Balsamic vinegar
15 ML


1 Mix sauce
See pro tip! Preheat the oven to 200°C/180°C fan. Add the cashew nutssoy cream and miso paste to a food processor. Blitz for 2 min until smooth. This is your cashew cream.
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.
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.
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.
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 2/3/4 tsp ground pepper (spicy!) into the risotto.
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.
Tips for fussy eaters
Make a traditional risotto for them. Use cream, butter and Parmesan to finish. Don't add the black pepper.
Pro tip
Soak the cashew nuts for 2-4 hours or even overnight, for the creamiest result. Drain well before using.

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