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      • Chestnut and mushroom risotto

      Duration: 40 Min
      Level: Easy

      Ingredients

      For how many people?
      2
      1
      Pack of planted.steak Bites (or planted.steak cut into pieces)
      2
      Handful of pre-cooked chestnuts
      1
      white onion, finely chopped
      2 tbsp
      Olive oil
      150 g
      Risotto rice (e.g., Arborio)
      80 ml
      vegan white wine
      600–700 ml
      hot vegetable broth
      50–80 ml
      Soy milk
      Salt and black pepper to taste
      Fresh thyme for garnish
      1–2 teaspoons
      vegan Parmesan (optional)

      Products in this recipe

      planted.steak Bites
      Classic

      Preparation

      1. Place a handful of pre-cooked chestnuts in a blender, add a dash of soy milk, and blend until smooth. Set aside.
      2. Cook the planted.steak Bites the package directions. Set aside and keep warm.
      3. Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and a few crushed, pre-cooked chestnuts. Sauté for 2–3 minutes until the onions are translucent.
      4. Add the risotto rice and toast for 1–2 minutes until the grains appear slightly transparent around the edges.
      5. Pour in the vegan white wine and simmer for about 2 minutes until most of it has evaporated.
      6. Reduce the heat to low-medium.
      7. Gradually add the vegetable stock, stirring constantly. Keep adding more stock whenever the pot looks dry.
      8. Continue for at least 20 minutes until the rice is creamy and al dente.
      9. Stir the chestnut mousse into the risotto and heat everything through for another 2–3 minutes.
      10. Season with salt and black pepper to taste.
      11. Serve the risotto with the planted.steak Bites, crumble an extra handful of chestnuts over it, and keep a few pieces back for decoration.
      12. Optional: Sprinkle with 1–2 teaspoons of vegan Parmesan cheese.

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