Chef Henry Hampshire (OW 2017), award-nominated vegan chef and founder of The Garden Restaurants and Kordia Events, returned to KESW for an inspiring cooking demo with some of our BTEC Level 3 Food and Nutrition pupils. From his journey to head chef at 18 to leading plant-based events across the UK, Henry shared insights into the world of sustainable food.
Mushroom Risotto –
Want to recreate the dish our Level 3 pupils made?
Thanks to Chef Henry Hampshire, you can try it at home!
Ingredients –
½ Carrot
½ Celery Stalk
2 Shallots
2 Garlic Cloves
200g Dried Mushrooms
2 Stock Cubes
300ml Water
200g Mushrooms
125g Arborio Risotto Rice
1tsp Tarragon
1tsp Thyme
10g Basil
10g Rocket
50ml Olive Oil
20g Nutritional yeast
1 small knob of vegan butter
10g Rocket (garnish)
Method –
- Finely dice the carrot, celery & shallots. Add 1tbs of olive oil to a pan and saute these in the oil. After a few minutes add the garlic, also finely diced/minced.
- Boil your water and add the stock cubes and dried mushrooms to create a mushroom stock.
- Add the rice to the carrot, celery & shallot mix and sauté the rice for 1-2 minutes.
- Little by little add the stock to the rice, mixing constantly, adding more stock as it is absorbed until the rice is cooked through.
- Dice your mushrooms and fry these in 1tbs of olive oil, once browned, add the mushrooms to the rice, keeping back 2tbs of the mushrooms, add the thyme and tarragon to these remaining mushrooms.
- Create a herb oil by blending the basil & rocket with the olive oil.
- Stir through the nutritional yeast & ‘butter’ into the risotto.
- Serve with a bed of risotto and drizzle over the herb oil and garnish with the crispy herb mushrooms and the rocket.
Be sure to share your experience on social media by tagging @chef_hampshire or @keswitley—we’d love to see your creations!
