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Although I’ve been a little quite around these parts I haven’t stopped blogging. In fact, did you know I often share recipes on my Instagram? This Risotto with Roasted Field Mushrooms is one such recipe. It’s a great one to keep in your arsenal, one of those home-cooking basics that everyone should know how to cook.
Over the last 12 months or so I’ve been finding it increasingly difficult to set aside a big chunk of time for this space. Working full time and home-schooling during a global pandemic has proven to be quite time consuming.
During this time, Instagram became a place I could keep in touch with this lovely plant-based community. Without having to allocate huge amounts of time to it. One picture will do the trick and there’s not really enough room to write a whole essay.
But then I realised: there are people who read my blog who don’t have Instagram. I mean, I didn’t for the longest time. Or, they barely check that space. How will these lovely people know about my current kitchen adventures?
So, I’ve decided to re post some of the more popular Insta recipes here. That way we can all keep a record of them!
Don’t worry, I will still create scrumptious plant-based eats for this space too (I’ve got a sweet potato post coming that’ll knock your socks off!) but I didn’t want you guys to miss out. Of course, you’re welcome to follow me on my other platforms, Instagram and Pinterest, but this space is definitely here to stay. xx
Risotto with Roasted Field Mushrooms
Serves 2
1 cup aborio rice
5 cups of veggie stock
1/4 large brown onion (finely diced)
1 tbs olive oil
For the roasted mushrooms:
1 pack of mixed field mushrooms (roughly sliced or torn)
2 tbs olive oil
sea salt flakes and cracked pepper
Method:
- Start by roasting your mushrooms – pre heat your oven to 200C and line an oven tray with baking paper. Arrange the mushrooms onto the tray, evenly spaced. Drizzle with the olive oil and sprinkle with some salt and pepper. Pop your mushrooms in the oven for around 15 minutes or until they’ve halved in size and are golden in colour.
- Once the mushrooms are roasting away in the oven you can get started on the risotto: Put your veggie stock in a pot on the hob, very low heat. You want it to be gently simmering.
- In another pot, saute the onion in your olive oil with a pinch of salt for around 5 minutes, or until translucent and very soft.
- Add your rice to the pot and mix through the softened onion.
- Turn up the heat slightly and add one ladle of the stock. Gently stir as the rice absorbs the stock.
- Continue 1 ladle-full at a time until the rice is cooked (you may have some stock left over).
- Now, turn off the heat and clamp on the lid. Let your risotto sit like this for a good 5 minutes to finish off.
- Serve with the mushrooms, parsley, and a squeeze of lemon juice.
