Mushroom, Lemon & Thyme Risotto - Single serve
Serve with with local olive oil & fresh grated parmesan – Great as a veto option.
Ingredients
- .5 each jumbo onions rough brunoise
- 1 tsp mince garlic heaped
- 1 each lemons zested
- 5 grams thyme finely chopped woody stalks removed (dried as an alternative)
- 50 grams arborio rice
- 200 ml veg stock more water if needed
- 100 grams mushroom sliced
- 20 grams Cream Cheese
- 1 each Salt & Pepper to taste
- 50 grams shaved parmesan to serve
- 20 ml olive oil to serve
Instructions
- Heat a large pot and sweat onions until soft
- Add garlic and thyme
- Cook a further few mins, add ½ of lemon (reserve other half)
- Add mushrooms with a little more oil and cook for approx 5 minutes
- Add rice and turn with wooden spoon
- Seal rice for 3-4 mins
- Add stock a little at a time and cook till al dente. Be sure to keep the risotto moving very frequently during this process. It will tend to stick easily.
- Add cream cheese, half of parmesan and reserved lemon. Stir through with a wooden spoon until dissolved
- Season with salt & pepper and taste. Careful!! Slowly slowly
- Take of the heat and sit for 2 mins with a lid on to finish
- Serve with grated parmesan, fresh ground pepper & olive oil
Tried this recipe?Let us know how it was!