Updated: Jun 1, 2020
This is my twist on what was originally a seafood risotto. It’s also delicious to add chicken to this if you want a non-vegetarian option. It was the result of a bit of kitchen experimentation, which is always a great idea to discover new awesome food ideas!
Time: 45 min
1 tbsp coconut or olive oil
2 onions, finely sliced
Half a fennel bulb, thinly sliced
200 g white button/ Swiss brown mushrooms, sliced
5-6 cups of vegetable stock (or chicken stock)
200 g assorted mushrooms (can be dried if no fresh ones), sliced
1 lemon, zest and juice
1 tbsp butter
1 ½ cups arborio rice
Salt and pepper, to taste
Parmesan, to serve
3 tsp of grated ginger
Heat oil in a large saucepan, on a low heat. Add onion and fennel and cook for 5 minutes, until softened and caramelised. Meanwhile, heat up the vegetable stock in a separate pot until it comes to the boil.
Add the mushrooms to the saucepan and cook for a few minutes, until most of the water they release has evaporated. Add lemon juice and zest.
Melt butter in the same pan with the onions/mushrooms. Add rice and allow to toast for 2 minutes, stirring.
Spoon in the vegetable stock one ladle at a time, until the rice is cooked. You know the risotto needs more stock when you can draw your spoon through the risotto and it parts. Continue to stir through this stage so the risotto becomes creamy. Season with salt and pepper, to taste.
Serve with shaved Parmesan (use a peeler) and a drizzle of olive oil.
Oscar is a mechanical engineer who recently graduated from AUT, with a focus in recycling for his penultimate projects. He is passionate about sustainability in all walks of life and is looking to integrate it into his future jobs. You could find Oscar eating every type mushroom possible, while coming up with quirky home projects that almost get completed. If an outdoor/ sporting activity is not completed every week that’s a sign it’s not Oscar.