Creamy Two-Mushroom Risotto

40 min

Nutritional info

kcal

467.2

protein

14.7 g

carbs

68.8 g

fats

15.2 g

fiber

3.2 g

Arborio Rice

160

Garlic Clove × 3

Spring Onion

Cheddar Cheese

40

Cooking Cream

40

Chives

5

Chicken Cube

Chestnut Mushrooms

160

Portobello Mushrooms

150

Chinese Rice Wine

30

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Ingredients

0.3 Arborio Rice
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3 Garlic Clove
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1 Spring Onion
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40g Cheddar Cheese
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40g Cooking Cream
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5ml Chives
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1 Chicken Cube
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160g Chestnut Mushrooms
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150g Portobello Mushrooms
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30ml Chinese Rice Wine
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Cooking instructions

Step 1

Preheat the oven to 150°C/140°C (fan) /300°F/Gas 2Boil a kettleTrim and finely slice the spring onion[s] and chop the chives finelyPeel and finely chop (or grate) the garlicDissolve the Knorr vegetable stock cube[s] in 700ml [1.4L] boiled water

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heatOnce hot, tear and crumble both the portobello and chestnut mushrooms directly into the panCook over a high heat for 3-5 min or until starting to brown and caramelise

Step 3

Once caramelised, transfer the mushrooms to a baking tray (use tin foil to avoid mess)Put it in the oven until later and reserve the panReturn the pan to a medium heat and add the sliced spring onion and half of the chopped chives (keep the rest for garnish) with a knob of butterCook for 30 secs or until softened

Step 4

Add the arborio rice and chopped garlic to the pan and cook for 30 secs, stirring to coat the grains in the butterAdd the Chinese rice wine and cook for a further 30 secs or until it\\\'s evaporated

Step 5

Add 1/3 of the vegetable stock and stir continuously with a wooden spoon until it has absorbedContinue to add the stock, a little at a time, stirring more or less continuously for 20-25 min, until all the stock is absorbed and the rice is cooked – this is your risotto

Step 6

Meanwhile, grate the cheddar cheese

Step 7

Once cooked, remove the risotto from the heat and stir in the grated cheese, clotted cream and half of the mushrooms (keep the other half for garnish)Tip: Add a little more boiled water if your risotto is too clumpy – a risotto should have an almost porridge-like consistencySeason with pepper

Step 8

Serve the risotto in bowls and top with the remaining mushrooms, a sprinkle of the remaining chives and a good grind of black pepperEnjoy!

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