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Four Mushrooms Risotto

Four Mushroom Risotto

Recipe by Gemma from The Compassionate Road

Risotto is the perfect comforting warm dish; creamy yet with this recipe uses absolutely no dairy! Shiitake mushroom adds protein as well as giving it a delicious, smokey flavour.

30 mins

2 people

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INGREDIENTS

1 litre of Vegetable Stock
1 Brown Onion diced finely
1 cup of Swiss Brown Mushrooms roughly chopped
1-2 cups ( or packet) of Shitake Mushrooms, roughly chopped
1 bunch of Enoki Mushrooms
1/2 cup of button Mushrooms roughly chopped
2 bunches of Asparagus, chopped

METHOD

1) Heat the stock up in a pot. Heat the olive oil in a separate large pan and add the onions. Cook for 3-4 minutes until soft.

2) Add the rice and stir it in the pot for a minute. Then add about a 1/6 of the vegetable stock from the other pan to the rice. Stir continuously.

3) As the rice aborbs the stock, slowly keep adding more, always stirring.

4) When you have used up about 1/2 of the stock add the mushrooms, 1 type at a time and stir though. Leave the enoki mushrooms though as you add them in the last 5 minutes.

5) When you are down to the last amount of stock, add the asparagus and enoki. Keep stirring! Once ready the rice should be soft and creamy and no water should be left.

6.) Serve warm.

 

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
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Mr Organic product
Carnaroli Rice
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