Ingredients:
1 onion
3 cloves of garlic
400g any fresh mushrooms (such as chestnut or
button)
1 tray of microgreens (we recommend sunflower!)
300g risotto rice, such as arborio
1l hot vegetable stock
2 tbsp oil (vegetable/ olive)
Mixed herbs
Optional:
1 can of Butter beans or chickpeas
100g frozen peas
4 tbsp nutritional yeast flakes
3 tbsp extra virgin olive oil
Lemon for serving
Method:
Heat the oil in either a deep frying pan or a shallow saucepan on medium heat
Finely chop the onion and garlic and add to the pan, fry for about 5 minutes until the onion is soft. Stir regularly to ensure the garlic doesn’t burn
Roughly chop the mushrooms and add to the pan with 3 tsp mixed herbs and salt and pepper to season
Allow the mushrooms to cook for about 8 minutes until they have softened. In the meantime make up your vegetable stock
When the mushrooms are soft, add all of the rice to the pan. Stir vigorously for 1 minute as the rice will begin to fry
Pour 200ml of stock into the pan and stir
Then continue to add the stock to the simmering pan, ladelfull at a time, allowing intervals of a couple of minutes each time in order for the rice to absorb all the liquid. Stir well after each addition. During the intervals, stir in the chickpeas/ beans, peas and/or nutritional yeast if using
Continue until the rice if cooked. If you use up all your stock and the rice isn’t cooked then add a ladleful of water and continue allowing it to simmer
Once cooked, take the pan off the heat and allow it to stand for a couple of minutes to absorb any excess moisture and thicken a little. Harvest your tray of microgreens by using either scissors or a large sharp knife to cut them just above the soil line. Chop them (as a large group of stems) on a chopping board so the stems are shorter making them easier to eat
At this point you can either stir the microgreens into the risotto, or serve them in a bowl/ plate side by side
Drizzle with lemon juice and extra virgin olive oil if using, and enjoy!
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