Exotic Mushroom Risotto
with Rocket
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
175
Arborio Rice
150
Speciality Mushroom Mix
1
Wild Mushroom Paste
1
Onion
2
Garlic Clove
40
Wild Rocket
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2
Olive Oil
450
Water for the Stock
Nutritional information
Instructions
Preheat your oven to 200°C. Start by cutting the exotic mushrooms into 2cm pieces. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Bring the water for the risotto (see ingredients for amount) to a boil in medium saucepan. Stir in the mushroom stock paste until completely dissolved, then remove from the heat.
Heat a drizzle of oil in a large ovenproof sauce pan on medium high heat. Once hot, add the onion and cook stirring frequently until soft 4-5 mins. Add half the garlic and cook for a further 1 minute stirring frequently.
Stir the arborio rice into the onion, then add the mushroom stock. Stir and bring to the boil, then reduce the heat to low. Cover the pan with a lid (or seal it with foil). Pop on the middle shelf of your oven and bake until the rice is tender, 20-25 mins. TIP: If you don't have an ovenproof pan, transfer to an ovenproof dish at this point, cover with a lid or some tin foil and bake as instructed.
Meanwhile, chop a quarter of the rocket as finely as you can. Pop it into a small bowl with a quarter of the grated hard Italian cheese. Season with salt and pepper. Add the olive oil (see ingredients for amount). Mix well to combine, taste and season with salt and pepper if needed.
When the risotto has about 5 mins left, heat a drizzle of oil in a medium frying pan on a medium high heat. When hot, add the exotic mushrooms and cook stirring frequently until starting to soften and turn golden brown, 4-5 mins. Once golden, add the remaining garlic, season with salt and pepper and cook stirring frequently for 1 minute. Remove from the heat.
When the risotto is cooked, remove it from your oven. Carefully take the lid off the pan and add a splash of water to loosen if you need to. Stir in a knob of butter (if you have some) and the remaining hard Italian cheese. Stir together until combined. Taste and season with salt and pepper if you feel it needs it.Share the risotto between your bowls. Top with the exotic mushrooms, drizzle over the rocket pesto and finish with a handful of rocket on the side. Enjoy!
