Mushrooms, sour cream and fragrant garlic make up this creamy traditional risotto. Finished off with dollops of sour cream, crunchy pecan nuts and rosemary.
- Hands-On Time: 20 minutes
- Overall Time: 35 minutes
- Serves: 2 People
- Vegetarian
Ingredients & Preparation
- 30ml Vegetable Stock
- 30g Pecan Nuts
- 1 Onion (peeled & finely diced)
- 250g Mixed Exotic Mushrooms (trimmed at the base & roughly chop into bite-sized chunks)
- 5g Fresh Rosemary (rinsed, picked & finely chopped)
- 2 Garlic Cloves (peeled & grated)
- 200ml Arborio Rice
- 100ml White Wine
- 30ml Grated Italian-style Hard Cheese
- 100ml Fresh Cream
- 8g Fresh Parsley (rinsed, picked & roughly chopped)
- 1 Lemon (½ cut into wedges)
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
Directions
- TOASTED NUTS
Boil the kettle. Dilute the vegetable stock with 800ml of boiling water. Place a pot or deep saucepan (large enough for the risotto) over a medium heat. Once hot, toast the pecan nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pot on completion, roughly chop and set aside. - RADIANT RISO
Return the pot or saucepan to a medium-high heat with a drizzle of oil. When hot, add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the chopped mushrooms and the chopped rosemary and fry for 3-5 minutes until soft and golden. Add the grated garlic and fry for a further 30-60 seconds until fragrant. Add the rice, stir it through the onion and mushroom, and then fry for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Remove from the heat and stir through ¾ of the grated cheese, the cream and a generous knob of butter (optional). - PILE IT UP!
Bowl up a generous helping of the creamy risotto, sprinkle with the remaining grated hard cheese and chopped parsley. Scatter over the toasted pecan nuts. Serve with a lemon wedge on the side. Dig in!
Nutritional Information
Per 100g
Energy 714kJ
Energy 171Kcal
Protein 3.6g
Carbs 21g
of which sugars 1.8g
Fibre 2.1g
Fat 7.4g
of which saturated 3.1g
Sodium 330mg
Allergens
Egg, Dairy, Allium, Sulphites, Tree Nuts, Alcohol
