Creamy Mushroom Risotto

with Nutritional Yeast
Nutritional yeast has the cheesy flavour this creamy dish needs.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
35 min
Creamy Mushroom Risotto with Nutritional Yeast
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

Prep vegetables

1 Prep vegetables

Peel and chop onion (half or all) and mince garlic. Clean and slice mushrooms. Mince celery. Rinse and chop parsley.
Fry veggies

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.
Add and cook

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".
Season and serve

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.
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