Mushroom & Tuscan Cabbage Risotto

 

mushroom risotto recipe

INGREDIENTS

METHOD

  1. Slice the mushrooms, finely dice the onion, crush the garlic and chop the Tuscan cabbage (discarding hard stems). Finely grate the pecorino cheese.
  2. Bring a medium size pot to high heat, drizzle olive oil and sauté the onion and garlic for about 3 mins. Add the sliced mushrooms and cook for a further 3 mins.
  3. Add the rice and stir through. Pour in the stock and 1 cup of hot water. Bring to the boil, reduce heat to medium.
  4. Cook whilst stirring frequently until the liquid has reduced by about ¾, then add the Tuscan cabbage, butter, grated pecorino (saving some for garnish) and salt and pepper to season.
  5. Cook until the rice is al dente, adding some more water if necessary. Serve and garnish with the remaining pecorino.

    Serves 2 (easily doubles to serve 4)

     

    Ingredients for Mushroom & Tuscan Cabbage Risotto

    Mushrooms Button min 500g

    $6.00 ea
    $11.99
     

    Mushrooms Button 200g

    $2.99 ea
     

    Mushrooms Cup Organic 180g

    $5.99 ea
     

    Onion Brown Each

    $1.00 ea
    $4.99
     

    Onion Brown Organic 1kg

    $6.99 ea
     

    Romano Pecorino Cheese 250-400g

    $24.00 ea
    $59.99
     

    Ceriotti Arborio Rice 1kg

    $4.99 ea
     

    Riseria Molinaro Arborio Rice 1kg

    $8.49 ea
     

    Riso Arborio Rice 1kg

    $6.29 ea
     

    Campbells Real Stock Vegetable 1L

    $2.99 ea
     

    Moredough Stock Vegetable 500ml

    $7.99 ea
     

    Cabbage Tuscan Bunch

    $4.99 ea
     

    Lurpak Butter Slightly Salted 250g

    $5.80 ea
     

    Harris Farm Butter Salted 250g

    $4.29 ea
     
     
     

    Campbells Real Stock Mushroom 1L

    $2.00 ea
     

    Lurpak Butter Slightly Salted 400g

    $8.00 ea
     

    Lurpak Butter Unsalted 400g

    $8.00 ea