Page 24 - Winter_Spring_2021_Recipe_Book

Mushroom Risotto
Ingredients
Serves:
4
T im e :
35 Mins
3.Add 3 tablespoons ofolive oilto a large panonamedium heat.Addintheonion a n d t w o s p r ig s o f t h y m e . C o o k u n t il t h e onions are soft and translucent (approx 5-8 m inutes).
4.Drain the dried mushrooms,butkeep the waterto add to yourstock.
Method
1.Pourthe boiling wateroverthe dried mushroomsandletthem soakfor20 m inutes.
2.10minutesafterdriedmushroom havebeen soaking start the risotto.
.In anotherpan,add a tablespoon ofolive 9
5
A d d t h e d r ie d m u s h r o o m s a n d b u c k w h e a t .
.
5
groats/ rice to the pan.Mix wel.
6.M ake your stock by using the m ushroom
w a te r, a n d a d d m o re w a te r u n til y o u g e t 1 litre.
8 . W h e n a lm o s t a l l o f t h e liq u id is a b s o r b e d , add in the almond milk and mix wel.
oilonamedium heat.
10. Pinch the thym e leaves from the
rem aining stalk and add this along w ith the fresh m ushroom s and sauté for about 4
m inutes.
11. Cook your risotto untilit is the consistency ofyourchoice,when ready add the fresh m ushroom on top.
.Pour in a little bit of stock to your pan at 7
a time,waitforthe mixture to absorb most o f th e w a te r b e fo re y o u a d d m o re . R e p e a t this untilalthe stock is used up.
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9
M EAT OPTION AVAILABLE