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Jackfruit Risotto

Jackfruit Risotto

20 grams of dried jackfruit Jackfruit Land
1 cup of Arborio rice
1 cup of chopped mushrooms
1/2 chopped onion
2 cloves of garlic
1 pinch of pepper
2 cups of dry white wine
Extra Virgin olive oil
Sea salt to taste
Vegan cream (recipe at the end)
Vegan Parmesan Cheese (recipe at the end)


Boil the jackfruit in enough water and 1 teaspoon of sea salt for 20 min and let it rest for another 10 min in the hot water and strain. (Reserve) shred or finely chop the jackfruit

In a pot with olive oil, fry the onion and minced garlic, then add the mushrooms, the hydrated and minced jackfruit that you reserved and continue mixing, constantly over low heat for 10 more minutes.
Add the rice, the two cups of white wine with all the seasonings until cooked.

Let cool slightly and add a tablespoon of vegan cream.
Serve with vegan parmesan cheese

Vegan cream:
Blend 1/2 bar of firm tofu with 1/2 cup of almond milk and 1/2 tablespoon of garlic powder

Vegan Parmesan Cheese:
Process 1/2 cup of walnut, cashew or almond, 1 tablespoon of nutritional yeast, 1/2 tablespoon of garlic salt.


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