Chanterelle mushroom & asparagus risotto with cashew cream
Packed full of vegetables and with the addition of cashew cream, this recipe is full of healthy fats and is anti-inflammatory due to an abundance of greens.
Serves 2
Ready in 1 hr 15 mins, plus soaking
200g soaked short-grain overnight brown in cold rice water) (ideally 1 vegetable stock cube or 1tbsp of veggie stock powder 50g cashews (soaked for at least 1 hr) 4tbsp nutritional yeast
Avocado or coconut oil, for cooking 1 onion, finely chopped 1 large garlic clove, minced 125g chestnut mushrooms, sliced
A generous pinch of thyme sprigs 100g asparagus, sliced in half lengthways
100g chanterelle mushrooms (or any other wild mushroom), washed and dried 2 handfuls of seasonal leafy greens
Salt and black pepper Crushed roasted hazelnuts and a drizzle of extra-virgin olive oil, to serve
1 Rinse the soaked rice thoroughly and place in a saucepan with 600ml boiling water and the stock cube. Bring back to the boil over a medium heat and then simmer for 40 mins, until all the water has been absorbed.
2 Place the soaked cashews in a food processor or blender with the nutritional yeast and about 100ml water. Blend until smooth and a lump-free cream forms.
3 Just before the rice has finished cooking, heat a second pan and add a dash of oil. Throw in the onion and garlic. Cook for a few mins, letting the onion brown slightly. Add the chestnut mushrooms and thyme.
4 Give the mushrooms a moment to cook before adding the asparagus – they should catch slightly and start to brown. Add the chanterelle mushrooms.
5 Throw in the cooked brown rice, cashew cream and greens. Season generously with salt and pepper to taste. Cook for another 5 mins or so. Add a touch more water if needed. Serve with the crushed roasted hazelnuts dropped on top and a drizzle of olive oil.