Field mushroom risotto

Healthy and delicious, a meal the whole family will love.

Shopping list (serves 4-6):

  • 500 grams flat field mushrooms, roasted whole in olive oil
  • 1 brown onion, finely diced
  • 1 carrot, finely diced
  • 1 cup white wine
  • 2 tablespoon sweet soy sauce
  • 1 smoked chicken breast, shaved
  • 1 handful of baby spinach
  • 3 cloves crushed fresh garlic
  • 4 tablespoons vegetable oil
  • 100 grams diced butter
  • 2 tablespoons chopped fresh herbs
  • 150 grams grated parmesan cheese
  • 500 grams Arborio rice (carnaroli or vialone nano)

  • Step 1

    Place the field mushrooms in an oven tray, place a piece of butter on each and lace with olive oil and roast at 185C for 20-25 minutes or until golden brown, then remove and set aside.

  • Step 2

    Pour 1 litre of water into the oven tray to deglaze along with the sweet soy sauce and the shaved smoked chicken and bring to the boil.

  • Step 3

    In a large heavy based pot, with a little vegetable oil sautee the diced onion and carrot until softened together with the crushed garlic.

  • Step 4

    Add the rice, and cook on medium to high for 5 minutes until you caramelise the rice.

  • Step 5

    Deglaze the rice with the white wine and cook out until no moisture left.

  • Step 6

    Slowly add the stock ladle by ladle cooking out after each time until the rice is al dente.

  • Step 7

    Finally add one more ladle of stock, bring to the boil again. Take off the heat and add the diced butter, parmesan cheese, spinach and fresh herbs.

  • Step 8

    Enjoy with friends and crusty bread.