Risotto with apples, vegan speck and beer

A creamy risotto made with apple and beer, topped with smoky seitan speck.

Ingredients

• 320 g of carnaroli or arborio rice
• 1 shallot
• 1 apple
• 300 ml of cold beer
• 160 g of seitan
• 1 tablespoon of soy sauce
• 1 tablespoon of liquid smoke
• 1 teaspoon of smoked paprika
• 1 teaspoon of chopped rosemary
• 1 tablespoon of nutritional yeast
• 1 tablespoon of margarine
• Vegetable broth
• Salt and pepper

Method

1. Finely chop the shallot and sauté it in a high-sided saucepan with a little oil and the rosemary until translucent, then add the rice and toast it for a couple of minutes, stirring often to prevent burning.
2. Deglaze with the beer and let it dry, then cook the rice by adding one ladle of boiling vegetable broth at a time as it dries out.
3. Cut the seitan into strips and brown them in a pan with soy sauce, liquid smoke and smoked paprika.
4. Stir the diced apple, nutritional yeast and margarine into the risotto off the heat.
5. Serve the risotto topped with the seitan speck.