Mushroom Risotto with Sweet Peas

Mains

Since we've covered some basic staples over the past month, it's now time to put them to use! Last week we talked about fermented tree-based cream...now you have a chance to use it in this gorgeous risotto recipe. If you have the time, please do make the glazed red onions which go with the recipe. They add a great depth of flavour. In a pinch, however, it'll be fine without!

Mushroom Risotto with Sweet Peas

Print Recipe

SERVES 4

ingredients

For the Risotto
1 cup turnip, peeled & cut
1 cup cauliflower florets
½ shallot, finely grated
½ clove garlic, finely grated
1 tsp light miso
2 tbsp cup warm water
½ tsp sea salt
½ tbsp nama shoyu
For the Cream
1 ½ cups Raw Cashews, soaked 1 – 2 hours
½ cup coconut meat
½ cup water
½ capsule probiotic
For the Glazed Red Onions (optional)
2 red onions, thinly sliced
¼ cup thyme, finely chopped
¼ cup Dark Agave Nectar
For the Vegetables & Herbs
1 cup sweet peas, shelled - frozen & defrosted*
1 cup Swiss mushrooms, thinly sliced
¼ cup basil, torn
2 tbsp lemon thyme, finely choped
1 garlic clove, finely grated
1 lime, juiced
3 tbsp nama shoyu
Sea salt to taste
Cracked black pepper

method

Step 1For the Risotto - Mix the warm water with the miso, garlic, shallot, sea salt and nama shoyu.
Step 2In a food processor, blend the cauliflower and turnip into a rice-like consistency.
Step 3Add the water mixture into the ‘rice’ and mix with your hands until well combined.
Step 4For the Cream - Mix all ingredients in a blender until smooth and creamy.
Step 5Transfer into a bowl double the size of the contents with cloth over it.
Step 6Leave somewhere warm for 16 hours to culture. Refrigerate for two hours before service.
Step 7For the Glazed Red Onions (optional) - Mix in all the ingredients and place on a Teflex sheet. Dehydrate for 12 hours.
Step 8For the Vegetables & Herbs - Marinate the Swiss mushrooms in nama shoyu for 10 minutes.
Step 9Mix all the ingredients in a larger bowl with your hands.
Step 10Note: Please do not overmix the risotto as you do not want it to be mushy….
Step 11You should have three bowls in front of you: the risotto, the cream and the vegetables & herbs.
Step 12You'll need another clean bowl with a spoon, and have all of your plates or bowls out ready to serve food on.
Step 13Divide the risotto, cream, glazed red onions, vegetables and herbs into four servings and slowly mix in one portion at a time in your clean bowl with your spoon and serve.