Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 measuredwater and dissolve the vegetable stock cube in it.
Tip!Not a fan of celery? Simply leave it out.
Heat a drizzle of oil in a pan over a medium heat. Fry the shallots, mushrooms, celery and garlic for 5 min.
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.
Finally, add the nutritional yeast, apple cider vinegar, chopped fresh parsley and creamcheeze. Season the risotto with salt and pepper to taste.