Black Pepper Risotto

with Portabello Mushrooms and Tomatoes

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vegan
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vegan
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Instructions

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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.

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2 Prep

Peel and finely chop the shallots. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it.

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3 Roast vegetables

Roughly chop the portabello mushrooms. Add the mushrooms and cherry tomatoes to a lined oven tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20-25 min.

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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.

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5 Cook risotto

Add 1/4 of the vegetable stock and stir until it's 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 the ground pepper (spicy!) into the risotto.

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6 Serve

Divide the risotto among plates. Top with the roasted portabello 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.

Creamy and meaty - yet entirely vegan!

Cooking Time: 40 min

Equipment Required: Blender, Pestle & Mortar, Food processor

Cals 716 · Prot 18 · Carbs 105 · Fat 28

Dairy-Free

Ingredients

Number of people

Risotto

Cashew nuts 60 Grams
Soy cream 250 ML
Miso paste 20 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
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

Portabello mushroom 2 Pieces
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Balsamic vinegar 15 ML

Creamy and meaty - yet entirely vegan!

Cooking Time: 40 min

Equipment Required: Blender, Pestle & Mortar, Food processor

Cals 716 · Prot 18 · Carbs 105 · Fat 28

Dairy-Free

Instructions

photo

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.

photo

2 Prep

Peel and finely chop the shallots. Peel and mince the garlic. Boil the measured water and dissolve the stock cube in it.

photo

3 Roast vegetables

Roughly chop the portabello mushrooms. Add the mushrooms and cherry tomatoes to a lined oven tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20-25 min.

photo

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.

photo

5 Cook risotto

Add 1/4 of the vegetable stock and stir until it's 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 the ground pepper (spicy!) into the risotto.

photo

6 Serve

Divide the risotto among plates. Top with the roasted portabello 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.

Ingredients

Number of people

Risotto

Cashew nuts 60 Grams
Soy cream 250 ML
Miso paste 20 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
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

Portabello mushroom 2 Pieces
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
Salt 0.5 Tsp
Balsamic vinegar 15 ML
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