Creamy Mushroom and Chickpea Risotto with Cashew Cheese
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 25 Mins |
DIFFICULTY
| Arborio rice | 100 gr | 200 gr |
| Onion | 1/2 | 1 |
| Garlic | 2 cloves | 4 cloves |
| Veggie stock cube | 1 | 2 |
| Mushrooms | 120 gr | 240 gr |
| Coconut milk | 160 ml | 360 ml |
| Chickpeas | 125 gr | 250 gr |
| Parsley | 5 stalks | 10 stalks |
| Vegan cheese mix (raw cashew, garlic powder, nutritional yeast) | 70 gr | 140 gr |
| *Vinegar (balsamic, sherry, red wine) | 1 tbsp | 2 tbsp |
| * Soy sauce | 1 tbsp | 2 tbsp |
| * Oil | 2 tbsp | 4 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per 100 gr (Average serve is 400gr) |
|
| Energy | 681Kj |
| Protein | 5g |
| Fat, Total | 6.2g |
| – Saturated | 2.8g |
| Carbohydrates | 20g |
| – Sugars | 1g |
| Sodium | 450mg |
| Allergens | Cashew |
TOOLS: Saucepan, fry pan, food processer, spatula/wooden spoon
METHOD
1
BOIL & PREP
Bring 750ml(1.5L) of water to the boil with the veggie stock cube ● finely dice onion and mince garlic ● roughly chop the mushrooms ● finely chop the parsley and set aside
2
COOK
Heat 1(2) tbsp of oil in saucepan on medium heat ● add onion & garlic cook for 3 minutes ● add rice, cook for 1 more minute ● add 1(2) cup of stock water and let rice absorb it ● turn to a low heat. add another 1(2) cup of stock ● let liquid absorb until rice is al dente (around 15 minutes) stir frequently
3
FRY
Heat fry pan on high heat add 1(2) tbsp of oil ● add mushrooms and drained chickpeas and cook for 3-5 minutes ● add the coconut milk, soy sauce & vinegar ● turn to a low heat and season with salt and pepper ● simmer until thicken into a sauce (3-5 minutes) then turn off heat
4
CHECK & BLEND
Check risotto, if the rice is not quite al dente but has absorbed all the liquid, add some extra stock ● place the cheese mix in the food processer and pulse into a fine mixture
5
FINISH & SERVE
Mix the rice with the mushroom sauce and gently mix everything ● add the chopped parsley and season the risotto if necessary ● place risotto in bowls and sprinkle with the vegan cheese
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.