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Buckwheat mushroom risotto with smokey almond cream
Duration:
45 Min
Level:
Medium
Made by:
Estella
Estella Schweizer is an activist for climate-friendly cuisine and an expert in plant-based nutrition. She is a certified »Plant Based Chef« and one of the best vegan chefs in Germany.
She works as a recipe and product developer for young sustainable food startups, advises restaurateurs and hoteliers on the development of future-proof menu concepts and is part of the Good Food Collective.
And in all of this, she is committed to sustainably produced and fairly traded food with a climate-friendly CO2 balance.
Ingredients
4
Servings
Buckwheat risotto
320 g planted.pulled BBQ
300 g buckwheat
2tbsp oil
1msp smoky paprika powder (pimenton de la vera)
a little salt
500 g water
800 g mushrooms
red onion
garlic
4tbsp oil
1bunch parsley
optional a little white wine
optional salted almonds chopped
For the cream sauce
50 g almond butter
50 g miso paste
200 g water
Salt
Products in this recipe
planted.pulled
BBQ
Preparation
1
For the risotto, toast the buckwheat in a large pot with a little oil. Season with paprika powder and salt and cook al dente with the water for 20 min .
2
Meanwhile, peel and dice the onions and garlic. Brush the mushrooms clean and slice them. Finely chop the parsley and add the finely chopped stems to the vegetables as well.
3
Onions, garlic, parsley stems and mushrooms in vegetable oil 5 min stirring roast. Then fold into the buckwheat and finish simmering together. Set the parsley leaves aside.
4
While the buckwheat mushroom risotto is finishing, fry the pulled BBQ in a little oil in a large pan over medium heat.
5
Stir or mix the almond butter, miso, water, cornstarch, and a pinch of salt into a sauce.
6
Mix two-thirds of the sauce with the parsley leaves into the buckwheat mushroom risotto and season.
7
Divide onto plates, mix the remaining sauce into the planted.pulled BBQ, and arrange it on the risotto. Sprinkle with chopped salted almonds and enjoy hot.
