Risotto with shiitake and sweet potato
Are you a fan of risotto? In this vegan risotto recipe, all flavors are balanced. It's umami from the shiitake mushrooms, creamy from the cashew butter, and delightfully chewy from the brown rice. Risotto with mushrooms and sweet potato may not be traditional Italian, but you can taste the finesse of a real chef. If you can't find umeboshi paste in the organic store, this product really completes the dish, so make sure to use whole Japanese umeboshi at least. An Italian risotto inspired by Japan, made by a Spanish chef. Fusion at its finest!
DinnerRice dish2 servings1 hour 30 minutes preparation60 hours waiting
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This is how you make it
- Finely chop the shiitakes. Soak in a glass of water for at least an hour.
- Cook the rice according to the instructions on the label.
- Chop the onion and sweet potato and fry for 5 minutes in oil over a medium heat with a little salt. Add the cashew cream, finely chopped shiitake and a glass of water. Cover and keep over a low heat for 15 minutes. Add more water if necessary.
- Add the ume paste dissolved in the water and stir.
- Finally, mix with the rice and leave to cook over a low heat for a few minutes.
- Serve with black sesame seeds.
Tip(s)
- You can replace the cashew cream with white almond cream.
