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Creamy Mushroom and Chickpea Risotto with Cashew Cheese (GF)

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 Grams

  Energy 681Kj
  Protein 5g
  Fat, Total 6.2g
  –  Saturated 2.8g
  Carbohydrates 20g
  – Sugars 1g
  Sodium 450g
  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.