Chestnut mushroom Risotto

Vegetarian | Nut-free | Gluten-free | Child friendly

Medium

35 min

Serves 2

Soft, warm, and creamy. What else would you like in these cold evenings? Perfect dish for a cold rainy day. In Italy, risotto means power food because they gave this dish to the men in war and it gave them warmth and energy. Just like when you’re sitting at home and you have things to do and you cannot be bothered. This dish will give you the warmth and power to do them.

Ingredients

1 White onion 50g Butter 5 Chestnut mushrooms 3 Garlic cloves 1 litre of Vegetable stock 4 Sprigs of thyme Half Mozzarella ball 1tbs Miso paste(optional) 160g Risotto rice

Method

  1. Start by finely chopping the onion, garlic, mushrooms, and thyme.
  2. Get a frying pan and place it on the hob with a drizzle of oil. put the onions first And when they have started to sweat, add the garlic, butter and mushrooms.
  3. Get a saucepan and put it on the stove on medium heat. Inside the saucepan add the stock cube, miso paste, water, and half of the thyme. When it comes to a boil turn off the heat.
  4. In the frying pan stir in the risotto rice and ladle on the stock. (make sure you do 1 ladle at a time).
  5. Keep doing this until the rice is nice and soft and it becomes a creamy consistency. Don’t worry if you run out of stock just add water.
  6. When the rice is soft turn off then heat and tear on top some mozzarella and the rest of the thyme. Give it a big mix and start to plate up.

Ingredients

1 White onion 50g Butter 5 Chestnut mushrooms 3 Garlic cloves 1 litre of Vegetable stock 4 Sprigs of thyme Half Mozzarella ball 1tbs Miso paste(optional) 160g Risotto rice

Method
    1. Start by finely chopping the onion, garlic, mushrooms, and thyme.
    2. Get a frying pan and place it on the hob with a drizzle of oil. put the onions first And when they have started to sweat, add the garlic, butter and mushrooms.
    3. Get a saucepan and put it on the stove on medium heat. Inside the saucepan add the stock cube, miso paste, water, and half of the thyme. When it comes to a boil turn off the heat.
    4. In the frying pan stir in the risotto rice and ladle on the stock. (make sure you do 1 ladle at a time).
    5. Keep doing this until the rice is nice and soft and it becomes a creamy consistency. Don’t worry if you run out of stock just add water.
    6. When the rice is soft turn off then heat and tear on top some mozzarella and the rest of the thyme. Give it a big mix and start to plate up.

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