Mushroom Risotto

Mushroom Risotto – Serves 4

Shopping List

1 Tablespoon of Olive Oil

1 Onion - Finely Chopped

2 Spring Onions - Finely Chopped

300g of Risotto Rice

2 Cloves of Garlic - Grated

Zest of 1 Lemon

200 Millilitres of White Wine

1 Litre of Vegetable Stock with 1 Teaspoon of Salt and couple of sprigs of Rosemary or Thyme and added to it.

1 x 160g Packet of Marinated Tofu

200g of Chestnut Mushrooms which have been sliced and lightly fried.

120g of Shiitake which have been sliced and lightly fried.

Pine Nuts and Cooked Sugar Snap Peas to finish.

Method

Fry the onions in the olive oil on a medium heat for about 3 minutes. Add the rice, garlic and lemon zest and fry for a few minutes. Add the white wine and stir. In a separate pan warm the stock and herb sprigs. Add the stock to the rice 1 ladle at a time stirring continuously, until the risotto is ready. It usually takes about 20 minutes. Add the Tofu, mushrooms and sugar snap peas and stir to combine. Divide the risotto into 4 warm bowls and sprinkle the pine nuts over the risotto.