Nutritional yeast has the cheesy flavour this creamy dish needs.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
35 min
Nutritional yeast has the cheesy flavour this creamy dish needs.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Vegetable stock cube
15*
0 Pieces
Nutritional yeast
0 Grams
Allergens
*15 Celery
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)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*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 Prep vegetables
Peel and chop onion (half or all) and mince garlic. Clean and slice mushrooms. Mince celery. Rinse and chop parsley.
2 Fry veggies
Heat oil in a large pan over medium high heat. Fry onion, celery and mushrooms for 5 minutes. Add garlic and fry for 2-3 more minutes.
3 Add and cook
Add Arborio rice and stir for 2 minutes. In a separate pot, bring the water and vegetable stock cube to a boil. Start adding the hot stock to the risotto pan one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding the next ladle. Continue adding the liquid and cooking the risotto for about 20 minutes, until the rice is cooked but "al dente".
4 Season and serve
Season the risotto with nutritional yeast, apple cider vinegar and chopped fresh parsley. Fold in the vegan cream cheese. Check the taste and the consistency. Season with salt and pepper to taste. Serve.