Plant Based Garlic Mushroom Risotto with Kashmiri Chocolate

Sincerely Aline x Conspiracy Chocolate


Shiitake and button mushrooms, plenty of garlic and herbs, finished off with shavings of Conspiracy Chocolate’s Kashmiri Chilli Chocolate combined together to make this delicious, flavourful plant based risotto dish. A great dish for entertaining, and also uncomplicated enough to be made as a weeknight meal. Kashmiri chilli is a fragrant chilli, with a unique hint of saffron, and is a divine addition to the earthiness and smoothness of the dark chocolate.







Ingredients (Serves 4)

2 cups arborio rice

½ cup dry white wine

8-10 button mushrooms (sliced)

8-10 shiitake mushrooms (roughly chopped)

3-4 tbsp nutritional yeast

2 tsp (or more) dried oregano

1 tsp dried thyme

Large handful fresh parsley (roughly chopped)

4-5 garlic cloves (sliced)

2 shallots (sliced)

1 litre vegetable stock (either in a carton or used 2 vegetable stock cubes mixed into warm water)

3 tbsp olive oil

Salt to taste

2 tsp grated Kashmiri Chocolate