Mushroom Risotto with Spring Greens

Step 1/6

• 1 leek
• 1 onion
• 3 spring onions
• 3 cloves garlic
• 2 tbsp olive oil

• nonstick pan (large)
• cooking spoon
• knife

Heat olive oil in a large pan and add crushed garlic. Finely chop the onion, leek, and spring onion whites and add to pan. Set aside the green ends of the spring onion. Sautee until onions are translucent.

Step 2/6

• 1 pinch sea salt
• 1 pinch black pepper
• 1 pinch dried thyme
• 1 tbsp lemon juice
• 3 tbsp dry vermouth

Add the lemon juice, salt, pepper and thyme. Add the vermouth (you could also use dry white wine) and simmer till the alcohol cooks off.

Step 3/6

• 300 g risotto rice

Add the rice and cook for about a minute until it begins to turn slightly translucent. Stir often, coating the rice.

Step 4/6

• 200 g button mushrooms

Chop mushrooms however you prefer. I use bite size chunks, remember they will shrink a little with cooking. Stir them in.

Step 5/6

• 2 mushroom stock cubes

• liquid measuring cup

Prepare the stock as per the instructions. Add a little liquid to the pan at a time, cook on a low heat and allow the rice to absorb the stock. Once absorbed, add a little more stock, and so on. Make sure your stock is HOT. I mix the stock cubes one at a time, that way you don't end up adding stock that's gone cold from standing. Stir often. You should see the rice begin to swell up and become a creamy consistency.

Step 6/6

• 50 g peas
• 1 dash chives (for garnish)
• Parmesan cheese (grated, for garnish)

As you add the second batch of stock, add the peas. Just before serving, stir in the green parts of the spring onions. Garnish with parmesan and chopped chives.

Enjoy your meal!