Porcini Mushroom Risotto

with Truffle Oil and Cashew Cream Cheeze
Enjoy this luxurious vegan supper for that special night in!
1,795 Reviews
Cals 554 · Prot 17 · Carbs 86 · Fat 11
Vegan
Calorie smart
Try Hello Chef Now
30 min
Porcini Mushroom Risotto with Truffle Oil and Cashew Cream Cheeze
Enjoy this luxurious vegan supper for that special night in!
1,795 Reviews
Cals 554 · Prot 17 · Carbs 86 · Fat 11
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Risotto
Water
700 ML
Dried porcini mushrooms
20 Grams
Mushroom stock cube
1 Piece
Chestnut mushrooms
250 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Cashew cream cheeze 2*
55 Grams
Black pepper
0.5 Tsp
To serve
Fresh chives
15 Grams
Truffle oil
15 ML

Allergens

*2 Tree Nuts
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep ingredients

1 Prep ingredients

Boil the measured water and add the dried porcini mushrooms and stock cube. This is your mushroom stock. Set aside. Clean and roughly chop the chestnut mushrooms. Peel and finely slice the shallots. Peel and mince the garlic.
Fry mushrooms

2 Fry mushrooms

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chestnut mushrooms and fry for 5-6 min until browned.
Start risotto

3 Start risotto

Reduce the heat to low. Add the shallots, garlic and a pinch of salt and cook for 2 min. Add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
Simmer

4 Simmer

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, along with the porcini mushrooms, a little at a time for 20 min or until all the stock is fully absorbed and the rice is cooked 'al dente' (see pro tip).
Finish risotto

5 Finish risotto

Once ready, fold in the cream cheeze. Season generously with black pepper. Check the seasoning.
Serve

6 Serve

Divide the risotto among plates. Chop the chives and sprinkle them over the top. Drizzle with the truffle oil.
Tip! Truffle is a strong flavour - add it to taste.
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