Brand	Priestley’s
Supplier	Francisco
Category	Frozen
Classification	Bakery
Type	Sweet
Pack Size	Francisco

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

REWARD POINTS

DELUXE RING DONUT 32 MB

32x45g

Allied Pinnacle

Australia's largest food service rewards program where you earn 1 point for every $1 you spend. Know more

Find a distributor

2 February 2021

Vegan Mushroom Risotto With Cashew Cream And Crispy Sage

Gourmet Vegan Mushroom Risotto served with toasted cashew nut cream and finished with crisp sage leaves

Prep

45 min

Difficult

Serves

Ingredients

No of servings

Olive oil¼ cup

Onions, finely diced2

Leek, finely sliced½

Garlic, crushed3 cloves

Button mushrooms, sliced250g

Field mushrooms, sliced500g

Mixed gourmet mushrooms250g

Risotto rice2½ cups

White wine (vegan friendly)250mL

CHEF Mushroom Liquid Concentrate50mL

Near boiling water2L

Toasted cashews½ cup

Boiling water¾ cup

CHEF Mushroom Liquid Concentrate10mL

Sea salt / cracked pepper

Garnishing Ideas

Sage leaves
Cracked black pepper
Olive oil

Methods

Step 01

Soak cashew nuts in boiling water and set aside for 30 minutes.

Step 02

Heat olive oil in a large pan and sauté onion, leek and garlic until soft and fragrant.

Step 03

Add mushrooms and cook 2–3 minutes until just softening.

Step 04

Remove half the mushrooms and set aside to garnish the finished risotto.

Step 05

Add risotto rice and toss to coat the grains with the oils, then add white wine and let evaporate off. Gradually add the CHEF Mushroom Liquid Concentrate mixture about a cup at a time, stirring well between each addition. Cook rice until al dente then season to taste.