Green Risotto with Mushrooms
Serves 410 mins prep30 mins cook
This creamy and vibrant green risotto is topped with crispy king oyster mushrooms, elevating the taste. It's a delightful blend of flavors and textures, making for a satisfying meal. Perfect for those who appreciate a rich dish with a twist of greens.
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What you need
Instructions
1: Finely dice the onion and garlic. 2: Warm 2 tbsp olive oil in a saucepan at medium-high. 3: Melt 2 tbsp of butter in the oil and fry the onion with a pinch of salt on medium heat until soft (10 minutes). 4: Add the garlic, fry until fragrant, then add the risotto rice and toast well (2-3 minutes). 5: Pour in the wine and allow to cook off (1-2 minutes). 6: Bring your vegetable stock up to a boil in a separate pot and add to the rice ladle by ladle, waiting until fully absorbed before adding the next ladle. 7: After 25-30 minutes, the rice should be nicely al dente. Season to taste with salt and pepper. 8: Briefly blanch the greens in the stock or pot of water, then blend with a splash of stock until vibrant and green. 9: Once the rice is al dente, add the parmesan, a knob of butter, and the blended greens. Mix well until silky smooth and creamy. 10: Slice the mushrooms and fry in butter/oil until golden and crisp. Season with salt and pepper. 11: Spoon the risotto into shallow bowls, top with the mushrooms, a grating of parmesan, and enjoy!View original recipe