Creamy Chestnut Mushroom Risotto

with Vegan Cream Cheese

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Vegan
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Instructions

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1 Prep vegetables

Peel and chop shallots. Peel and mince garlic. Clean and slice mushrooms. Peel and finely slice celery. Rinse and roughly chop parsley. Boil the measured water and dissolve the vegetable stock cube in it.

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2 Fry

Heat oil in a pan over medium heat. Fry shallots, mushrooms, celery and garlic for 5 min.

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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 minutes or until all the stock is absorbed and the rice is cooked to "al dente" – this is your risotto.

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4 Serve

Finally, add the nutritional yeast, apple cider vinegar, chopped fresh parsley and cream cheese. Season the risotto with salt and pepper to taste.

Tips for fussy eaters

Prepare a second, smaller batch without mushrooms.

Pro tip

Nutritional yeast adds a cheesy flavour to the risotto.

Creamy, creamy, creamy!

Cooking Time: 35 min

Cals 615 · Prot 16.1 · Carbs 133.4 · Fat 2.1

Ingredients

Number of people

Risotto

Shallots 2.00 Pieces
Garlic cloves 2.00 Pieces
Chestnut mushrooms 200.00 Grams
Celery stick 1.00 Pieces
Fresh parsley 15.00 Grams
Water 800.00 ML
Vegetable stock cube 1.00 Pieces
Olive oil 2.00 Tbsp
Arborio rice 200.00 Grams
Nutritional yeast 4.00 Grams
Apple cider vinegar 10.00 ML
Vegan cream cheese 50.00 Grams
Salt 0.25 Tsp
Black pepper 0.50 Tsp

Creamy, creamy, creamy!

Cooking Time: 35 min

Cals 615 · Prot 16.1 · Carbs 133.4 · Fat 2.1

Instructions

photo

1 Prep vegetables

Peel and chop shallots. Peel and mince garlic. Clean and slice mushrooms. Peel and finely slice celery. Rinse and roughly chop parsley. Boil the measured water and dissolve the vegetable stock cube in it.

photo

2 Fry

Heat oil in a pan over medium heat. Fry shallots, mushrooms, celery and garlic for 5 min.

photo

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 minutes or until all the stock is absorbed and the rice is cooked to "al dente" – this is your risotto.

photo

4 Serve

Finally, add the nutritional yeast, apple cider vinegar, chopped fresh parsley and cream cheese. Season the risotto with salt and pepper to taste.

Tips for fussy eaters

Prepare a second, smaller batch without mushrooms.

Pro tip

Nutritional yeast adds a cheesy flavour to the risotto.

Ingredients

Number of people

Risotto

Shallots 2.00 Pieces
Garlic cloves 2.00 Pieces
Chestnut mushrooms 200.00 Grams
Celery stick 1.00 Pieces
Fresh parsley 15.00 Grams
Water 800.00 ML
Vegetable stock cube 1.00 Pieces
Olive oil 2.00 Tbsp
Arborio rice 200.00 Grams
Nutritional yeast 4.00 Grams
Apple cider vinegar 10.00 ML
Vegan cream cheese 50.00 Grams
Salt 0.25 Tsp
Black pepper 0.50 Tsp
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