Plant-Based Risotto with Tomato Pearls by Nedko Rusev, Head Chef at Guys’ and St Thomas Hospital - The Chefs' Forum
Nedko is the current NHS Chef of the Year, recognised for his work in elevating hospital cuisine, championing fresh ingredients, and demonstrating that healthca
Ingredients
- 120g risotto rice
- 50g green courgette
- 30g tomatoes
- 5g oregano
- 5g dried thyme
- 5g table salt
- 30ml rapeseed oil
- 5g cracked black pepper
- 30g red onions
- 60g dehydrated plant-based mince
- 5g vegetable bouillon powder
- 20g grated vegan Parmesan
- 20g plant-based butter
- 3g Lee Kum Kee Premium Mushroom Seasoning Powder
- 5ml Lee Kum Kee Premium Light Soy Sauce
- 5ml Lee Kum Kee Plum Sauce
- 20g wild mushrooms
- 1g agar-agar
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