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Mushroom & Mighty Mite Risotto
Mushroom & Mighty Mite Risotto
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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
â…” 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.
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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.
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