mixed mushroom risotto

Our mixed mushroom risotto is like a hug in a bowl this time of year. Hitting an 8 on the plant based variety counter. ⠀

veggie

variety count – 8

serves – 2

ingredients

method

1. Heat a deep-frying pan over a medium heat, add the butter, once melted add the shallots, a pinch of salt and reduce the heat to low. Cook for 5-minues until soft, stirring occasionally.
2. Add the garlic, cook for a further 2 minutes. Add the thyme and mushrooms, increase to a medium heat. Cook for a further 7 minutes, stirring regularly until the mushrooms have
   softened.
3. Add the risotto rice into the pan and cook for 1 minute. Add the lemon juice and
   stir. Keep the pan over a medium heat and add ¼ of the vegetable stock. Simmer the rice, stirring regularly, until the rice has absorbed the all the liquid. Add the same amount of stock again and repeat the process by the final ¼ of stock the rice should be almost cooked.
4. Gradually stir in the almond milk, until the rice is cooked through. Season to taste. Take the pan off the heat, stir in the parmesan and half the parsley.

   To serve, divide between bowls, and top with parmesan, the remaining parsley and pepper.
   Serve with a side of rocket to add an extra plant.

   Leftovers will store in the fridge in an airtight container for up to 3 days.