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 for 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 developing sustainable food 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
2 tbsp. oil
1tsp. smoky paprika powder (Pimenton de la vera)
some salt
500 g water
800 g mushrooms
red onion
garlic
4 tbsp. oil
1bunch parsley
optional some white wine
optional salted almonds chopped

For the cream sauce
50 g almond paste
50 g miso paste
200 g water
salt

Products in this recipe

planted.pulled

BBQ

Quantity

3,99 €

18,14 €per 1 kg

Prices incl. VAT plus shipping costs (please note delivery conditions)

3,99 €

Preparation

For the risotto, toast the buckwheat in a large pot with a little oil. Season with paprika powder and salt and cook with the water for 20 min al dente.

Meanwhile, peel and dice the onions and garlic, brush the mushrooms dry and slice them. Finely chop the parsley and add the stems to the vegetables, also finely chopped.

Stir-fry onions, garlic, parsley stems and mushrooms in vegetable oil for 5 min. Then fold into buckwheat and finish simmering together. Put the parsley leaves aside.

While the buckwheat-mushroom risotto is finishing cooking, sauté the pulled BBQ in a little oil in a large skillet over medium heat.

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

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

Divide among plates and fold the remaining sauce into the pulled BBQ and arrange this on top of the risotto. Sprinkle with chopped salted almonds and enjoy hot.