Creamy Chestnut Mushroom Risotto
with Vegan Cream Cheeze
Creamy, creamy, creamy!
35 min
Creamy, creamy, creamy!
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Ingredients
Number of People:
Risotto
Shallots
2 Piece
Garlic cloves
2 Piece
Chestnut mushrooms
250 Grams
Celery
1 Piece
Fresh parsley
15 Grams
Water
800 ML
Vegetable stock cube
1 Piece
Olive oil
2 Tbsp
Arborio rice
160 Grams
Nutritional yeast
4 Grams
Apple cider vinegar
15 ML
Cashew cream cheeze
2*
55 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*2 Tree Nuts
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
1 Prep vegetables
Peel and chop the shallots and garlic. Clean and slice the mushrooms. Peel and finely slice the celery. Rinse and roughly chop the parsley. Boil the measured water and dissolve the vegetable stock cube in it.
Tip! Not a fan of celery? Simply leave it out.
2 Fry
Heat a drizzle of oil in a pan over a medium heat. Fry the shallots, mushrooms, celery and garlic for 5 min.
3 Simmer
Once softened, add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil. Add 1/4 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked "al dente" – this is your risotto.
4 Serve
Finally, add the nutritional yeast, apple cider vinegar, chopped fresh parsley and cream cheeze. Season the risotto with salt and pepper to taste.
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