Mushroom Risotto

Cooking Time
45 Minutes
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