Plant-Based
Forest mushroom risotto - Creamy risotto flavoured with forest mushrooms for a nutty taste, topped with mixed gourmet mushrooms and finished with lemon.
1. Place dried mushrooms in a saucepan with 2L of water. Bring to the boil and add 2 crumbled stock cubes. Stir to dissolve. Reduce heat to a simmer.
2. Slice leek and dice celery. Add to a large pan with 1 tbsp oil over medium heat and cook for 5 minutes, or until tender. Add crushed garlic, rice and 1 1/2 tbsp white wine vinegar, combine well.
3. Add stock (including mushrooms) 1 cup at a time to rice. Simmer, allowing stock to absorb after each addition. Cook, stirring, until rice is tender but still firm and all stock is absorbed.
4. Rinse and tear lettuce leaves. Slice the cucumber and capsicum. Toss with 1/2 lemon juice and 1 tbsp olive oil.
5. Slice larger mushrooms, trim and separate enokis. Heat a pan over medium-high heat with 1/2 tbsp oil. Cook for 3-4 minutes, or until browned. Remove from heat, slice the chives and toss through with 1/2 lemon juice. Season to taste with salt and pepper.
6. Remove risotto from heat, stir through parmesan and salt and pepper to taste. Top with mushroom mixture and serve with side salad.
2. Slice leek and dice celery. Add to a large pan with 1 tbsp oil over medium heat and cook for 5 minutes, or until tender. Add crushed garlic, rice and 1 1/2 tbsp white wine vinegar, combine well.
3. Add stock (including mushrooms) 1 cup at a time to rice. Simmer, allowing stock to absorb after each addition. Cook, stirring, until rice is tender but still firm and all stock is absorbed.
4. Rinse and tear lettuce leaves. Slice the cucumber and capsicum. Toss with 1/2 lemon juice and 1 tbsp olive oil.
5. Slice larger mushrooms, trim and separate enokis. Heat a pan over medium-high heat with 1/2 tbsp oil. Cook for 3-4 minutes, or until browned. Remove from heat, slice the chives and toss through with 1/2 lemon juice. Season to taste with salt and pepper.
6. Remove risotto from heat, stir through parmesan and salt and pepper to taste. Top with mushroom mixture and serve with side salad.
dried forest mushrooms 20g
stock cubes 2
leek 1/2
celery sticks 2
garlic 2 cloves
white wine vinegar 1 1/2tbsp

arborio rice 300g
baby cos lettuce 1
lebanese cucumber 1
red capsicum 1
lemon 1
mixed gourmet mushrooms 1 punnet
chives 1/3 bunch
shaved parmesan cheese 1 bag
From your pantry: oil, salt & pepper
stock cubes 2
leek 1/2
celery sticks 2
garlic 2 cloves
white wine vinegar 1 1/2tbsp

arborio rice 300g
baby cos lettuce 1
lebanese cucumber 1
red capsicum 1
lemon 1
mixed gourmet mushrooms 1 punnet
chives 1/3 bunch
shaved parmesan cheese 1 bag
From your pantry: oil, salt & pepper
