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–+ servings

Fennel Risotto with Vegan Scallops

Portionen: 2
Preis pro Portion: 3,00 €

Zutaten

Fennel Risotto

  • 175 g risotto rice
  • 1 bulb fennel
  • 2 cloves garlic
  • 100 ml white wine, dry
  • 500 ml vegetable stock, warm
  • 2 tbsp vegan butter, cold
  • 2 tbsp vegan grated parmesan
  • 1/2 lemon, juice
  • 1 tsp fennel seeds, optional
  • olive oil
  • salt + pepper

Vegan Scallops

  • 4 king oyster mushrooms, with fairly thick stems
  • 3 tbsp soy sauce
  • 1 tbsp miso paste
  • 1 tsp maple syrup
  • 1/2 lemon, juice
  • 1 nori sheet, dried
  • 100 ml white wine, dry
  • 100 ml water
  • vegetable oil

Zubereitung

  • Cut off the heads of the king oyster mushrooms and put aside. They are not needed in this dish. Cut the stems into approximately 2.5 cm thick slices. Score these on both ends in a diamond pattern.
  • Put the remaining ingredients of the vegan scallops (except the oil) in a saucepan and bring to the boil. Add the mushrooms and simmer for 2 minutes. Then take it off the heat and let it soak for at least 25 minutes.
  • Wash the fennel bulb, separate from the green, quarter and cut into thin slices. Finely chop the garlic. Sweat both in a saucepan with a good dash of olive oil at medium temperature. Mortar the fennel seeds. Add to the saucepan together with the risotto rice and sweat as well. Deglaze everything with the white wine and let it boil off.
  • Add a large ladle of broth so that the rice is just covered. Now let the risotto cook over low to medium heat. Pour in a little broth every few minutes and stir briefly so that the rice is covered with liquid and does not stick to the pan. Depending on the type of rice, the risotto should be ready after 20-30 minutes of cooking.
  • Remove the mushrooms from the marinade, pat dry and fry from both sides at rather high heat in a pan with a bit of oil.
  • Remove the risotto from the heat and stir in both the cold vegan butter and the cashew parmesan. Season with salt, pepper and lemon juice. Serve on two plates, sprinkled with the mushroom scallops and, if you like, a little bit of the fennel green and some more cashew parmesan.