Classic Mushroom Risotto

with Parmesan Crisp

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Instructions

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1 Roast mushrooms

Preheat the oven to 200°C/180°C fan. Tear or chop the chestnut mushrooms into small pieces. Add the chestnut mushrooms to a baking tray with a drizzle of oil and a generous pinch of salt. Roast for 20 min. 

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2 Prep

Boil the measured water. Add the dried porcini mushroomsstock cube and boiled water to a jug and set aside. This is your mushroom stock. Peel and finely dice the onion. Peel and mince the garlic. Grate the Parmesan

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3 Parmesan crisp

Line a second baking tray with baking paper. Add the grated Parmesan to the tray in 4/6/8 circular mounds. Bake for 7-8 min or until the cheese has completely melted and the edges are starting to brown. Once melted, remove the tray from the oven and set aside to cool. 

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4 Start risotto

Meanwhile, heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the onion and the whole thyme sprigs and cook for 5-6 min or until softened. Once softened, add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil

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5 Finish

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock (along with the porcini mushrooms), a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.

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6 Serve

Once the risotto is cooked, carefully fish out the thyme stems and discard. Add the roasted mushrooms, 2/3/4 tbsp of lemon juice and the Grana padano. Season with salt and pepper. Divide the risotto among bowls and top with the Parmesan crisps. Serve immediately.

Tips for fussy eaters

Leave the mushrooms out and add their favourite vegetables instead.

Pro tip

The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

In this recipe you'll make a stock using dried porcini mushrooms.

Cooking Time: 45 min

Cals 728 · Prot 21 · Carbs 84 · Fat 34

Ingredients

Number of people

Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 700 ML
Dried porcini mushrooms 20 Grams
Mushroom stock cube 1 Piece
Brown onion 1 Piece
Garlic cloves 2 Piece
Parmesan 30 Grams
Salted butter 50 Grams
Fresh thyme 10 Grams
Arborio rice 160 Grams
Lemon 1 Piece
Grana padano 60 Grams
Black pepper 0.5 Tsp

In this recipe you'll make a stock using dried porcini mushrooms.

Cooking Time: 45 min

Cals 728 · Prot 21 · Carbs 84 · Fat 34

Instructions

photo

1 Roast mushrooms

Preheat the oven to 200°C/180°C fan. Tear or chop the chestnut mushrooms into small pieces. Add the chestnut mushrooms to a baking tray with a drizzle of oil and a generous pinch of salt. Roast for 20 min. 

photo

2 Prep

Boil the measured water. Add the dried porcini mushroomsstock cube and boiled water to a jug and set aside. This is your mushroom stock. Peel and finely dice the onion. Peel and mince the garlic. Grate the Parmesan

photo

3 Parmesan crisp

Line a second baking tray with baking paper. Add the grated Parmesan to the tray in 4/6/8 circular mounds. Bake for 7-8 min or until the cheese has completely melted and the edges are starting to brown. Once melted, remove the tray from the oven and set aside to cool. 

photo

4 Start risotto

Meanwhile, heat a non-stick pan over a medium-low heat with a drizzle of olive oil and the butter. Once hot, add the onion and the whole thyme sprigs and cook for 5-6 min or until softened. Once softened, add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil

photo

5 Finish

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock (along with the porcini mushrooms), a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.

photo

6 Serve

Once the risotto is cooked, carefully fish out the thyme stems and discard. Add the roasted mushrooms, 2/3/4 tbsp of lemon juice and the Grana padano. Season with salt and pepper. Divide the risotto among bowls and top with the Parmesan crisps. Serve immediately.

Tips for fussy eaters

Leave the mushrooms out and add their favourite vegetables instead.

Pro tip

The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

Ingredients

Number of people

Chestnut mushrooms 250 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 700 ML
Dried porcini mushrooms 20 Grams
Mushroom stock cube 1 Piece
Brown onion 1 Piece
Garlic cloves 2 Piece
Parmesan 30 Grams
Salted butter 50 Grams
Fresh thyme 10 Grams
Arborio rice 160 Grams
Lemon 1 Piece
Grana padano 60 Grams
Black pepper 0.5 Tsp
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