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By Adnams , also posted in News on 06/01/21
Our Executive Head Chef, Nick Claxton-Webb has created this tasty vegan risotto, perfect if you are taking part in Veganuary this year!
400g Arborio rice
1 medium butternut squash
50g dehydrated wild mushrooms
100g mixed wild or cultivated mushrooms
1 large white onion
2 cloves of garlic
50ml Adnams Kobold Lager
1ltr vegetable stock
5g chopped thyme
30g Vegan Plant Butter
50g shaved Vegan Parmesan
A drizzle of white truffle oil
Place the dehydrated mushrooms into a jug and cover with plenty of boiling water and then cover with cling film. Leave for 1 hour, change the water cover with fresh boiling water and cling film leave until mushrooms are soft.
Wrap the butternut squash in tin foil and roast at 180⁰c for 1 ½ hours or until well softened. Allow to cool slightly then carefully remove the foil. Cut in half and carefully remove the seeds. Using a tablespoon scoop out the flesh ensuring there are no seeds. Place the flesh into a food processor and puree.
Blend together the onion, garlic and Adnams Kobold Lager. In a hot pan sweat off the onion puree with a dash of vegetable oil and add the rice, keep stirring. Add the thyme and slowly add the warmed stock until the rice is around 80% cooked. The rice should take around 60% of the stock. Spread the rice over a baking sheet and allow to cool. This is a blank white onion risotto base, ready to accept many different flavour combinations.
Sweat off the fresh and dehydrated mushrooms in a little of the butter add 2 tablespoons of risotto base per serving. Add the stock little by little until the rice is cooked. Finish with a couple of generous pinches of parmesan, 2 generous tablespoons of the butternut puree, the butter and a splash of the white truffle oil.
Spoon the risotto onto plates and garnish with rocket and parmesan shavings, enjoy!
For the perfect pairing, serve with Adnams Alvarinho which features aromas of tropical fruits and white floral hints.