“Vegan Portuguese Feast: Creamy Mushroom Risotto & Delectable Jackfruit Caldo Verde”

Allergens

None

Ingredients

• 1 cup Arborio rice (risotto) 2 cups Vegetable broth 1 lb Cremini mushrooms, sliced 1/2 cup White wine 1/4 cup Nutritional yeast 1 cup Fresh spinach, chopped 1 can Young jackfruit, drained and shredded 1 medium Onion, diced 3 cloves Garlic, minced 2 tbsp Olive oil 1/4 tsp Saffron threads, crushed Salt & pepper, to taste

Instructions

1. In a large saucepan, heat the vegetable broth and saffron threads. Keep warm over low heat.
2. In a separate pan, sauté the onions and garlic in olive oil until translucent. Add the mushrooms and cook until tender.
3. Stir in the Arborio rice and cook for 1 2 minutes to coat the grains with oil.
4. Slowly pour in the white wine, stirring continuously. Allow the rice to absorb the liquid.
5. Begin adding the warm vegetable broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked through.
6. Season with salt and pepper to taste, then stir in the nutritional yeast for a cheesy flavor.
7. In another pan, combine the jackfruit, spinach, and a touch of olive oil. Cook over medium heat until heated through. Season with salt and pepper as desired.
8. Serve the risotto alongside the Caldo Verde, garnishing each plate with fresh herbs for an elegant presentation.

Chef’s Insight

The combination of creamy risotto and hearty Caldo Verde creates a well-rounded and satisfying meal, perfect for vegans and omnivores alike. Don't be afraid to experiment with different mushrooms or additional herbs to find your ideal flavor profile.

Notes

Be sure to use fresh kale for the best taste and texture in the Caldo Verde. Feel free to adjust the seasoning as needed throughout the cooking process.