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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 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
2tbsp. oil
1 pinch smoky paprika (Pimenton de la vera)
some salt
500 g water
800 g mushrooms
red onion
garlic
4 t bsp. oil
1 bunch 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
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 dry and slice them. Finely chop the parsley and add the stems to the vegetables, also finely chopped.
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 cooking, sauté the pulled BBQ in a little oil in a large skillet over medium heat.
5
Stir or blend the almond paste, miso, water, cornstarch and a pinch of salt into a sauce.
6
Fold two thirds of the sauce with the parsley leaves into the buckwheat-mushroom risotto and season to taste.
7
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.
