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This Chanterelle Mushroom and Asparagus Risotto is packed full of vegetables and with the addition of cashew cream, it’s high-fat and anti-inflammatory due to an abundance of greens.
I try to eat seasonally where possible, for a number of reasons, the main one being taste. Take asparagus, for example. During asparagus season, you’ll see thick green spears wrapped tightly in colourful rubber bands everywhere you look. When cooked right, they are juicy yet maintain a slight crunch at the same time. Slice into fine ribbons and toss into a creamy jumble of short-grain brown rice, meaty golden chanterelles, seasonal greens and you have yourself a wholesome, healthy risotto.
Chanterelle Mushroom and Asparagus Risotto with Cashew Cream
This Chanterelle Mushroom and Asparagus Risotto is packed full of vegetables and with the addition of cashew cream, it’s high-fat and anti-inflammatory due to an abundance of greens.
Ingredients
- 200 g short-grain brown rice (ideally soaked overnight in cold water)
- 600 ml cups boiling water
- 1 gluten-free vegetable stock cube or 1 tablespoon gluten-free vegie stock powder
- 50 g cashews (soaked for at least an hour)
- 4 tablespoons nutritional yeast
- avocado or coconut oil for cooking
- 1 onion finely chopped
- 1 large garlic clove minced
- 125 g chestnut mushrooms sliced
- a generous pinch of thyme sprigs
- 100 g asparagus sliced in half lengthways
- 100 g chanterelle mushrooms (or any other wild mushroom) washed and dried
- 2 handfuls of seasonal leafy greens
- salt and black pepper
- crushed roasted hazelnuts
- drizzle of extra virgin olive oil to serve
Instructions
- Rinse the soaked rice thoroughly and place it in a saucepan with the boiling water and the stock cube. Bring back to the boil over a medium heat and then leave to simmer for 40 minutes, until all the water has been absorbed.
- Place the soaked cashews in a food processor or blender along with the nutritional yeast and about 100ml water. Blend until completely smooth and a lump-free cream forms.
- Just before the rice has finished cooking, heat a second pan and add a dash of oil. Throw in the onion and garlic. Give them a few minutes to cook down, letting the onion brown slightly. Add the chestnut mushrooms and thyme.
- Give the mushrooms a moment to cook before adding the asparagus ribbons – they should catch slightly and start to brown. Add the chanterelle mushrooms.
- Throw in the cooked brown rice, cashew cream and seasonal leafy greens. Season generously with salt and pepper to taste. Cook for another 5 minutes or so and feel free to add a touch more water if needed. Serve with the crushed roasted hazelnuts dropped on top and a drizzle of olive oil.
Notes
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