Chickpea Flour Flatbread
25 min + 1h rest3
Time45 min
Servings4 people
DifficultyMedium
CategoryStarters
A creamy, rich risotto that proves vegan cuisine can reach the heights of elegance. The finishing touch of cashew butter and nutritional yeast creates that creaminess typically achieved with butter and parmesan, but with an even deeper complexity of flavor.
Ingredients
- 320g Carnaroli rice
- 30g dried porcini mushrooms
- 200g fresh button mushrooms
- 1 white onion
- 2 garlic cloves
- 200ml dry white wine
- 1.2L hot vegetable broth
- 80g cashews (soaked 4h)
- 3 tbsp nutritional yeast
- Fresh thyme
- Extra virgin olive oil
Directions
- 1
Soak the dried porcini in 250ml hot water for 30 minutes. Strain the liquid (keep it) and roughly chop the mushrooms.
- 2
Blend the soaked cashews with 100ml water, 2 tbsp nutritional yeast and a pinch of salt until smooth.
- 3
Sauté onion and garlic in oil. Add the sliced fresh mushrooms and rehydrated porcini. Cook 5 minutes.
- 4
Add the rice, toast for 2 minutes. Deglaze with white wine.
- 5
Pour in the strained porcini water, then add the hot broth one ladle at a time, stirring constantly.
- 6
Once cooked (about 18 minutes), finish with the cashew cream, remaining nutritional yeast and fresh thyme.
GourmetAutumnGluten-Free