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Recipe for mushroom risotto


1 onion

3 cloves of garlic

400g any fresh mushrooms (such as chestnut or


1 tray of microgreens (we recommend sunflower!)

300g risotto rice, such as arborio

1l hot vegetable stock

2 tbsp oil (vegetable/ olive)

Mixed herbs


1 can of Butter beans or chickpeas

100g frozen peas

4 tbsp nutritional yeast flakes

3 tbsp extra virgin olive oil

Lemon for serving


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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