Description

A rich, creamy risotto, packed with fresh courgette, tomato, and dried thyme and oregano. The dish features Eat Curious Dehydrated Mince for added protein and texture, brought together with plant-based butter and finished with plant-based cheddar. Balanced, vibrant, and full of flavour, this is the dish that helped Ned secure top place in the plant-based challenge.

Instructions

1. Rehydrate the Eat Curious Dehydrated Mince: Rehydrate Eat Curious Dehydrated Mince in 90ml water or stock for at least 30 minutes.

2. Make the risotto: Heat the butter and with a small amount of oil in a saucepan over a medium heat. Add the hydrated mince, onion, leek, mushroom, chopped tomato, courgette, salt, black pepper, oregano and fry for two minutes, or until soft. Add the rice and cook for a couple of minutes. Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through. Add the vegan permasan and stir with a spoon until melted. Season to taste with salt and freshly ground black pepper and serve.

3. For tomato pearls (optional): Heat flora butter and oil in a saucepan. Add chopped tomato, oregano, salt black pepper. Cook for around 6 minutes and add agar agar (1g). Put oil in the fridge for about 10 minutes. When tomato sauce is ready, puree it and move to a bottle. Use the oil from the fridge and drop some from the pureed tomato sauce. The pearls should look nice and shiny.

4. Courgette bed (optional): Slice around 6 or 7 courgette and cook them with a salt and pepper for 5 min in the oven at 160°C.