by InSeason Team
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2 February 2021
Vegan Mushroom Risotto With Cashew Cream And Crispy Sage
Gourmet Vegan Mushroom Risotto served with toasted cashew nut cream and finished with crisp sage leaves
Prep
45 min
Difficult
Serves
10
Ingredients
No of servings
10
Olive oil¼ cup
Onions, finely diced2
Leek, finely sliced½
Garlic, crushed3 cloves
Button mushrooms, sliced250g
Field mushrooms, sliced500g
Mixed gourmet mushrooms250g
Risotto rice2½ cups
White wine (vegan friendly)250mL
CHEF Mushroom Liquid Concentrate50mL
Near boiling water2L
Toasted cashews½ cup
Boiling water¾ cup
CHEF Mushroom Liquid Concentrate10mL
Sea salt / cracked pepper
Garnishing Ideas
- Sage leaves
- Cracked black pepper
- Olive oil
Methods
Step 01
Soak cashew nuts in boiling water and set aside for 30 minutes.
Step 02
Heat olive oil in a large pan and sauté onion, leek and garlic until soft and fragrant.
Step 03
Add mushrooms and cook 2–3 minutes until just softening.
Step 04
Remove half the mushrooms and set aside to garnish the finished risotto.
Step 05
Add risotto rice and toss to coat the grains with the oils, then add white wine and let evaporate off. Gradually add the CHEF Mushroom Liquid Concentrate mixture about a cup at a time, stirring well between each addition. Cook rice until al dente then season to taste.
Step 06
For cashew nut cream, blitz soaked nuts with CHEF Mushroom Liquid Concentrate and check for seasoning.
Step 07
Fry sage leaves in oil until crispy.
Step 08
Serve risotto in shallow bowls. Top with reserved mushrooms and dollop with cashew nut cream. Garnish with crispy sage and cracked black pepper.
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