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
300 g buckwheat
2 tbsp oil
1 pinch smoked paprika (Pimentón de la Vera)
a pinch of salt
500 g water
800 g mushrooms
red onion
garlic
4 tbsp oil
1 bunch parsley
optional: a splash of white wine
optional: chopped salted almonds

For the cream sauce
50 g almond butter
50 g miso paste
200 g water
Salt

Products in this recipe

planted.pulled

BBQ

Preparation

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 .

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.

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.

While the buckwheat mushroom risotto is finishing, fry the pulled BBQ in a little oil in a large pan over medium heat.

Stir or mix the almond butter, miso, water, cornstarch, and a pinch of salt into a sauce.

Mix two-thirds of the sauce with the parsley leaves into the buckwheat mushroom risotto and season.

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.