Porcini Mushroom Risotto
with Truffle Oil and Cashew Cream Cheeze
Enjoy this luxurious vegan supper for that special night in!
Cals 536 · Prot 16 · Carbs 94 · Fat 16
Vegan
Calorie Smart
30 min
Enjoy this luxurious vegan supper for that special night in!
Cals 536 · Prot 16 · Carbs 94 · Fat 16
Vegan
Calorie Smart
Ingredients
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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2235 / 536 |
| Fats (g) | 15.9 |
| of which saturated (g) | 7.1 |
| Carbohydrates (g) | 94 |
| of which sugars (g) | 5.1 |
| Fibers (g) | 4.2 |
| Proteins (g) | 15.6 |
| Salt (g) | 0.2 |
*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 ingredients
- Boil the measured water.
- Add the dried porcini mushrooms and stock cube.
- Set the mushroom stock aside.
- Clean and roughly chop the chestnut mushrooms.
- Peel and finely slice the shallots.
- Peel and mince the garlic.
2 Fry mushrooms
- Heat a pan over a medium-high heat with a drizzle of olive oil.
- Once hot, add the chestnut mushrooms.
- Fry for 5-6 min until browned.
3 Start risotto
- Reduce the heat to low.
- Add the shallots, garlic and a pinch of salt.
- Cook for 2 min.
- Add the Arborio rice.
- Cook for 1 min further, stirring to coat the grains in the oil.
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.
- Continue for 20 min or until all the stock is fully absorbed and the rice is cooked 'al dente'.
5 Finish risotto
- Once ready, fold in the cream cheeze.
- Season generously with black pepper.
- Check the seasoning.
6 Serve
- Chop the chives.
- Serve the Porcini Mushroom Risotto with Truffle Oil and Cashew Cream Cheeze.
- Sprinkle chives over the top.
- Drizzle with the Truffle Oil.
Tip! Truffle is a strong flavour - add it to taste.
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