Mushroom Risotto

Cooking Time
45

Portions
2

Ingredients

Increase Portion Size

• g D’arta Risotto
• g Sliced button mushrooms
• g Half a white medium sized onion
• g Half a teaspoon of Country Range Garlic Puree Quarter of a teaspoon of CR Mixed Herbs
• g Salt and butter
• ml Pomace oil
• g Country Range Garden Peas Quarter of a courgette - cut into thin ribbons with a peeler Cut into thin ribbons with a peeler Prepared veg stock

• 1

  Step 1

  Sweat off onions and mushrooms with the garlic puree in butter and olive oil.
• 2

  Step 2

  Add the d’arta risotto mix and cook until
• 3

  Step 3

  Add 100ml veg stock
• 4

  Step 4

  Bring to a simmer
• 5

  Step 5

  Season with salt and pepper
• 6

  Step 6

  Correct consistency with more veg stock if too dry.
• 7

  Step 7

  Finish with vegetarian Parmesan.
• 8

  Step 8

  Serve with hot, toasted Country Range Garlic Slices.

Ingredients

Increase Portion Size

• g D’arta Risotto
• g Sliced button mushrooms
• g Half a white medium sized onion
• g Half a teaspoon of Country Range Garlic Puree Quarter of a teaspoon of CR Mixed Herbs
• g Salt and butter
• ml Pomace oil
• g Country Range Garden Peas Quarter of a courgette - cut into thin ribbons with a peeler Cut into thin ribbons with a peeler Prepared veg stock