GREEN RISOTTO + KING OYSTER MUSHROOMS - RECIPE IN DESCRIPTION

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GREEN RISOTTO + KING OYSTER MUSHROOMS

By @alfiecooks_

Recipe:

INGREDIENTS (serves 4)

1 brown onion
4 garlic cloves
300g risotto rice
1 glass white wine
1.2l vegetable stock
100g parmesan (I used mix of nutritional yeast + parm)
150g greens (I used a mix of kale, spinach + mint)
4 (king) oyster mushrooms
Olive Oil
Butter
Salt
Pepper

METHOD

1. Finely dice the onion + garlic. Warm 2 tbsp olive oil in a saucepan at medium-high.
2. Melt 2 tbsp butter in the oil + fry the onion with a pinch of salt on a medium heat until soft (10 mins).
3. Add the garlic, fry until fragrant, then add the risotto rice + toast well (2-3 minutes).
4. Pour in the wine + allow to cook off (1-2 mins).
5. Bring your veg stock up to a boil in a separate pot + add to the rice ladle by ladle, waiting until fully absorbed before adding next ladle.
6. After 25-30 minutes, the rice should be nicely al dente. Season to taste with salt + pepper.
7. Briefly blanch the greens in the stock/pot of water, then blend with a splash of stock until vibrant + green.
8. Once the rice is al dente, add the parmesan, a knob of butter (I had some wild garlic butter) & the blended greens. Mix well until silky smooth + creamy.
9. Slice the mushrooms + fry in butter/oil until golden + crisp. Season with salt + pepper.
10. Spoon the risotto into shallow bowls, top with the mushrooms, a grating of parmesan + enjoy!