Black Pepper Risotto

Name: Black Pepper Risotto with Chestnut Mushrooms and Tomatoes
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 60 Grams of Cashew nuts; 120 ML of Almond milk; 20 Grams of Miso paste; 1 Piece of Shallots; 2 Piece of Garlic cloves; 700 ML of Water; 1 Piece of Vegetable stock cube; 2 Tbsp of Olive oil; 1 Tsp of Salt; 160 Grams of Arborio rice; 10 Grams of Black peppercorns; 2 Piece of Small zucchini; 250 Grams of Chestnut mushrooms; 150 Grams of Cherry tomatoes; 2 Tbsp of Olive oil; 1 Tsp of Salt; 15 ML of Balsamic vinegar

with Chestnut Mushrooms and Tomatoes

Creamy and meaty - yet entirely vegan!

172 Reviews

Cals 623 · Prot 24 · Carbs 113 · Fat 17

Vegan

40 min

Black Pepper Risotto with Chestnut Mushrooms and Tomatoes

Creamy and meaty - yet entirely vegan!

172 Reviews

Cals 623 · Prot 24 · Carbs 113 · Fat 17

Vegan

Ingredients

Risotto

Cashew nuts 1*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 15*

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

*1 Peanuts, *2 Tree Nuts, *9 Soya, *15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2607 / 623
Fats (g)	16.6
of which saturated (g)	2.9
Carbohydrates (g)	113
of which sugars (g)	12.3
Fibers (g)	8.7
Proteins (g)	23.7
Salt (g)	0.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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 1 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.

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