Creamy Chestnut Mushroom Risotto

with Vegan Cream Cheese

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Instructions

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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.

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2 Fry

Heat a drizzle of oil in a pan over a medium heat. Fry the 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 min or until all the stock is absorbed and the rice is cooked "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 476 · Prot 16 · Carbs 80 · Fat 12

Dairy-Free

Ingredients

Number of people

Risotto

Shallots 2 Pieces
Garlic cloves 2 Pieces
Chestnut mushrooms 250 Grams
Celery stick 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
Vegan cashew cream cheese 55 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Creamy, creamy, creamy!

Cooking Time: 35 min

Cals 476 · Prot 16 · Carbs 80 · Fat 12

Dairy-Free

Instructions

photo

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.

photo

2 Fry

Heat a drizzle of oil in a pan over a medium heat. Fry the 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 min or until all the stock is absorbed and the rice is cooked "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 Pieces
Garlic cloves 2 Pieces
Chestnut mushrooms 250 Grams
Celery stick 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
Vegan cashew cream cheese 55 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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