Lee Kum Kee Plant-Based Risotto with Tomato Pearls
Plant-Based Risotto with Tomato Pearls by Nedko Rusev, Head Chef at Guys’ and St Thomas Hospital
Nedko is the current NHS Chef of the Year, recognised for his work in elevating hospital cuisine, championing fresh ingredients, and demonstrating that healthcare catering can be both nutritious and genuinely exciting.
“The sweetness of Lee Kum Kee’s Plum Sauce elevates the tomato pearls giving this a good balance of sweet and savoury flavours – Making this my winning dish at the NHS Chef of the Year Competition.”
Ingredients
Serves 2
• 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
Method
1. Heat the plant-based butter in a saucepan over a medium heat.
2. Add the onion, leek, mushroom powder, chopped tomato, mushroom, courgette, salt, black pepper, and oregano. Fry for two minutes, or until soft.
3. Add the rice and bring to the boil. Turn down the heat slightly and simmer until the liquid is completely absorbed.
4. Add the stock gradually, stirring regularly, and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through.
5. Add the vegan Parmesan and stir with a spoon until melted. Season to taste, with salt and freshly ground black pepper.
6. For tomato pearls: Heat the plant-based butter in a saucepan.
7. A dd the chopped tomatoes, oregano, salt and black pepper, and cook for about 6 minutes. Then add the agar agar.
8. In a bowl add the rapeseed oil and place in the fridge for about 10 minutes.
9. When the tomato sauce is ready, purée it and move it to a squeeze bottle.
10. Use the cold oil from the fridge and drop some of the puréed tomato sauce into it. The pearls should look nice and shiny.
11. Cut the courgette into 6–7 slices.
12 Bake them with soy sauce, plum sauce and black pepper in the oven at 160°C for 5 minutes.
