Brown Rice Risotto
Portobello mushroom, tenderstem broccoli & cashew cream brown rice risotto
By Storm Rodger
½ cup hazelnuts
½ cup raw cashews
¼ cup nutritional yeast
½ tsp salt
¼ tsp garlic powder
1/2 cup soaked cashews. Soak for 4-6 hours/ overnight
½ cup coconut milk
Zest of 1 lemon
1tsp Olive oil
2Tsbp nutritional yeast/ soya sauce
¼ tsp crushed garlic
1 cup water/ Hot vegetable stock
Salt & pepper/ season with Herbamare
1Tbsp lemon juice
1tsp coconut sugar
2 cups long grain brown rice/ basmati rice, cooked
1 Tbsp coconut oil
1tsp garlic, crushed
1 onion, chopped
100g Portobello mushrooms
2 handfuls tenderstem broccoli, lightly steamed
5 basil leaves
2 cups hot vegetable stock
Salt & pepper
½ cup hazelnuts, roasted & crushed
Place all the ingredients for the hazelnut parmesan in a food processor and blitz until a fine meal forms.
Place all the ingredients for the cashew sauce in a blender and puree on high speed until smooth. Set aside remember that the sauce will thicken on standing.
In a large pan or pot add the coconut oil, garlic, onion, mushrooms, broccoli and half a cup of vegetable stock. Stir and cook for 1 minute.
Add the cooked rice and stir to combine, cook over medium – low heat. Season with the salt, pepper and lemon zest. Add the cashew sauce and additional vegetable stock if needed and stir well.
Serve and garnishe with some micro herbs , hazelnut parmesan and crushed hazelnuts.