Sweet Pumpkin Risotto with Breaded Fillet

Breakfast
Mains
Roots

Easy Level:

Cook Time:

Servings:

4

Vegan food just got a whole lot better! With the growing number of veganism, there are more meat-free options available than ever before. Crispy outer crust and tender insides, this meat-free breaded fillet is the solution for vegans who want to reminisce about the real deal. Rather than using processed forms of gluten and soy to imitate the flavours and aesthetics of the real thing, Quorn breaded fillet is made with Mycoprotein, a natural type of fungus that went through fermentation. High in protein and low in saturated fat, it is a healthier alternative to meat – great for managing cholesterol levels and those watching their weight.
Pair this delicious alternative with creamy, savoury pumpkin risotto. If you are unfamiliar with basic cooking methods, fear not! For making risotto isn’t difficult at all. Rather, this modest Italian rice dish requires patience and simple techniques. Make sure you use the right rice – short, rounded, chubby grains to soak up all that sweet orangey goodness. The key is to add in hot stock slowly and constantly stir to let all that rice slowly absorb all the liquid, giving that creamy consistency and soft plump rice grains. To make this a full vegan dish, simply substitute the butter and parmesan cheese with coconut oil or vegan parmesan cheese.
Being vegan doesn’t mean having chow down greens and tofu for every meal. With this perfect quick, easy meatless meal, vegans can maintain their strict diet and meat lovers can also savour this healthy meatless alternative too!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
/ 2 pcs Quorn Breaded Fillet (vegan)
0.00
g
g
/ 2 pcs Quorn Breaded Fillet (vegan)
0.00
g
g
risotto rice
0.00
g
g
risotto rice
0.00
ml
ml
vegetables consommé (refer to recipe below)
0.00
ml
ml
vegetables consommé (refer to recipe below)
0.00
red onion
0.00
red onion
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
olive oil
0.00
tbsp
tbsp
butter
0.00
tbsp
tbsp
butter
0.00
g
g
parmesan cheese (adjust to taste)
0.00
g
g
parmesan cheese (adjust to taste)
0.00
g
g
Choi sum
0.00
g
g
Choi sum
0.00
g
g
pumpkin
0.00
g
g
pumpkin
0.00
salt
0.00
salt
0.00
pepper
0.00
pepper
Coriander for garnish
Coriander for garnish

Vegetable Consommé:

0.00
g
g
Chinese cabbage
0.00
g
g
Chinese cabbage
0.00
g
g
celery
0.00
g
g
celery
0.00
g
g
carrot
0.00
g
g
carrot
0.00
g
g
white onion
0.00
g
g
white onion
0.00
g
g
dried soy bean – soaked in water for an hour
0.00
g
g
dried soy bean – soaked in water for an hour
0.00
g
g
white peppercorn
0.00
g
g
white peppercorn
0.00
L
L
water
0.00
L
L
water

Steps

1

Steam the pumpkin till the meat is completely soft and blend it till it becomes a puree, if it is too thick add a little vegetable consomme to dilute the pumpkin puree (set aside)
Steam the pumpkin till the meat is completely soft and blend it till it becomes a puree, if it is too thick add a little vegetable consomme to dilute the pumpkin puree (set aside)
Mark as completed

2

Blanched the choi sum in hot water for a few seconds and immediately strain into iced water (set aside)
Blanched the choi sum in hot water for a few seconds and immediately strain into iced water (set aside)
Mark as completed

3

In a pot, sweat onions with olive oil over a medium to high heat.
In a pot, sweat onions with olive oil over a medium to high heat.
Mark as completed

4

Add in risotto into the pot and cover it with the consommé just slightly above the risotto and cook it over high heat stirring constantly.
Add in risotto into the pot and cover it with the consommé just slightly above the risotto and cook it over high heat stirring constantly.
Mark as completed

5

Once the consomme has been absorbed into the risotto, continue adding stock little by little and stirring till the desired texture is achieved
Once the consomme has been absorbed into the risotto, continue adding stock little by little and stirring till the desired texture is achieved
Mark as completed

6

Remove from heat and add in butter & parmesan cheese and stir it all together till the butter and parmesan cheese dissolves.
Remove from heat and add in butter & parmesan cheese and stir it all together till the butter and parmesan cheese dissolves.
Mark as completed

7

Add in the pumpkin puree and choi sum to the risotto and mix well.
Add in the pumpkin puree and choi sum to the risotto and mix well.
Mark as completed

8

Deep-fried Quorn Breaded Fillet (vegan) over a pot of hot oil for about 1 minute to make it crispy.
Deep-fried Quorn Breaded Fillet (vegan) over a pot of hot oil for about 1 minute to make it crispy.
Mark as completed

9

To serve, scoop the risotto and place it at the center of the plate, follow by topping the Quorn Breaded Fillet (vegan) on top of it, ending of with some parmesan cheese and a long stem of coriander
To serve, scoop the risotto and place it at the center of the plate, follow by topping the Quorn Breaded Fillet (vegan) on top of it, ending of with some parmesan cheese and a long stem of coriander
Mark as completed

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