Mushroom & Mighty Mite Risotto
SERVINGS
4
PREP TIME
20 mins
ASSEMBLY TIME
5 mins
INGREDIENTS
1L chicken or vegetable stock
1 tablespoon olive oil, plus two tablespoons extra
1 brown onion, cut into small dice
4 garlic cloves, finely chopped
4 thyme sprigs, plus 10 sprigs extra
⅔ cup arborio rice
½ cup white wine (or swap for juice of a lemon)
2 tablespoons Mightymite
500g mushrooms, cut into pieces (try to get a mixture of field, button, shiitake, king brown, oyster etc.)
2 cups baby spinach
½ bunch of parsley, chopped
50g feta cheese, crumbled
METHOD
1. Warm stock in a medium saucepan over medium heat.
2. Heat one tablespoon oil in a large frying pan over medium heat. Cook onion for 4-5 minutes until soft and translucent. Add garlic and thyme and cook a further minute or until fragrant.
3. Increase heat to medium-high. Stir in rice and toast for one minute. Add wine and simmer until reduced by half.
4. Add Mightymite and hot stock, a few ladlefuls initially, then wait for stock to be absorbed before adding another ladel or two of stock. Repeat until stock is used and rice is nearly cooked. This process will take about 15-20 minutes. Only stir occasionally. If you run out of stock and the rice needs a little more cooking use more stock or hot water.
5. Meanwhile, heat remaining two tablespoons oil in a large frying pan over high heat. Add half the mushrooms and thyme then cook for 2-3 minutes or until golden brown. Remove from pan and repeat with remaining mushrooms.
6. Once the rice is al dente (soft but still with a little bite), divide between four serving bowls. Top with mushroom mixture and feta cheese.
More recipes
Hazelnut Cacao Granola with Apple Swirl Yoghurt & Berries
Hazelnut Cacao Granola with Apple Swirl Yoghurt & Berries SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTS 1/3 Cup Maple Syrup 2 Teaspoons Vanilla Extract 2 Tablespoons Olive Oil ½ Cup Hazelnuts, Roughly Chopped ¼ Cup Pumpkin Seeds ¼ Cup Sunflower...
Beet & Bean Sprout Salad
Beet & Bean Sprout Salad SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTS250g 333s No Added Sugar Cubed Beets, drained. 1C bean sprouts 1 carrot, sliced thinly 1 trimmed celery stalk, sliced thinly 1 small red onion, sliced thinly 1C mixed...
Beetroot, Asparagus and Fetta Salad
Beetroot, Asparagus and Fetta Salad SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTS350g Asparagus, trimmed & boiled 1C Mixed salad leaves 250g 333s Original Cubed Beets, drained 200g Fetta cheese, crumbled 1/2C Walnut halves, toasted Lemon...
Balsamic Vinegar Beetroot, Pumpkin and Hazelnut Salad
Balsamic Vinegar Beetroot, Pumpkin and Hazelnut Salad SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTS½ Kent pumpkin, skin on, seeds removed, cut into 3cm wedges 1 tablespoons olive oil, plus 1 tablespoon extra pinch of salt 1 jar Three Threes...
Mint and raspberry cubed beetroot spring green salad
Mint and raspberry cubed beetroot spring green salad SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTS1 bunch asparagus, cut into 4cm pieces 100g snow peas, trimmed 100g sugar snap peas, trimmed ¼ fennel, thinly shaved ½ bunch radish, thinly shaved ...
Sri Lankan chicken green bean curry with mustard pickles
Sri Lankan chicken green bean curry with mustard pickles SERVINGS 4PREP TIME 20 minsASSEMBLY TIME 5 minsINGREDIENTS1 cup basmati rice 1 tablespoon olive oil, plus 1 tablespoon extra 1 brown onion, finely chopped ½ bunch coriander, stems finely chopped and leaves...
Customer Care
37 East Street
Lidcombe NSW 2141
We’re proud to sponsor
Open Hours
Monday to Friday : 9am - 3:30pm
Designed by Push Media & Communications 2021