MUSHROOM BLUE PEA & FETA RISOTTO

INGREDIENTS : 
  • Wright Sprouts Blue Pea Sprouts
  • 600 ml Chicken or Vegetable Stock
  • 50 ml Olive oil
  • 2 cloves garlic chopped
  • 50 ml white wine
  • 150 gm Arborio Rice
  • 1 tsp thyme chopped
  • 2 tbsp parsley chopped
  • 2 tbsp fresh tarragon chopped
  • 30 gm feta cheese
  • 1/2 lemon or lime
  • 30 gm dried mushrooms 
  • 10 field mushrooms, darker the better diced
  • 40 gm parmesan grated
  • 2-3 knobs of butter - Optional
  • Salt & Pepper

 

METHOD:

Heat the stock in pot and add the dried mushrooms and any trimmings from the field mushrooms, bring to the boil and boil for 5 minutes then allow to cool.

Strain and remove the mushrooms and chop, now add these back to the stock.

Heat a wok and add the olive oil and sweat the onions and garlic. Add the arborio rice then cook a few minutes, with no colour.

Now add the wine and cook a further few minites stiring as it cooks. Cook for around 15 minutes adding a spoonful of stock every few minutes as it is required to keep the moisture up do not allow to become dry.

While this is cooking in another hot pan saute` diced field mushrooms for 2 minutes, season and sprinke with the thyme saving a small amount for final garnish.

Stir through the herbs, cheeses, mushrooms and Blue pea sprouts, season with salt and pepper and lemon. Add extra butter for a richness if you want.

This is a very rich flavorful dish I don't use the extra butter but this is all down to you, so taste before you add.

 

THIS RECIPE IS:
  • Sprouted
  • Gluten Free

 

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