Wild Mushroom Risotto
Nutrition per serving
Calories | 643 kcal |
Protein | 13.9 g |
Carbs | 68.7 g |
Fats | 33.9 g |
Saturated Fat | 5.8 g |
Monounsaturated Fat | 15.5 g |
Polyunsaturated Fat | 5 g |
Sugars | 4.8 g |
Fiber | 3 g |
Sodium | 1,614 mg |
Ingredients
Garlic | |
Onion | |
Celery | |
Fresh Thyme | |
Vegetable Stock Cube | |
Margarine (80% fat without salt) | |
Green Peas | |
Olive Oil | |
Vegan Parmesan Cheese | |
Wild Mushrooms | |
Arborio or Carnaroli (short-grain rice) |
Preparations
1. Peel/finely chop the garlic.
1. Peel/finely chop the garlic.
2. Peel/finely dice the onion and celery.
3. Grate the Parmesan cheese.
Cooking Instructions
1. To make the stock, in a pot, bring 300ml of water to boil. Add the stock pot and stir to dissolve. Lower the heat to low to keep the stock hot.
1. To make the stock, in a pot, bring 300ml of water to boil. Add the stock pot and stir to dissolve. Lower the heat to low to keep the stock hot.
2. In a frying pan, heat a tsp of olive oil with 1/2 tbsp of margarine over medium-low heat. Add the mushrooms and gently fry for a few minutes before adding the garlic, thyme, a pinch of salt and pepper and continue to cook for a minute. Transfer the mixture to a plate and set aside.
3. Return the pan to heat with a tsp of olive oil, 1/2 tbsp of margarine and lower the heat to low. Add the celery and onion and gently cook for a few minutes until softened and translucent not browned.
4. Stir in the rice with a pinch of salt and pepper and continue to stir for a few minutes until the rice becomes translucent around the edges.
5. Add ¼ cup of the stock with the peas to the rice and stir, allowing the stock to be absorbed before adding the next 1/4 of a cup of stock, stirring continuously. Continue to add/stir until the stock is all used. This will take about 15 minutes. The rice is ready when soft but with a slight bite. If you run out of stock before the rice is cooked, add some boiling water.
6. Add the mushroom mixture with ¾ of the grated cheese and gently mix to combine. Season with a bit of salt and pepper to taste.
7. Serve the risotto in a bowl with the remaining cheese sprinkled over the top and a drizzle of olive oil.