An indulgent autumnal risotto with mushrooms, chestnuts and a drizzle of white truffle oil. This is a perfect lunchtime or even as a centerpiece for a dinner party. Use either our Glass Lunch Pots or Meal Prep Sets for storage and easy reheating in the microwave.
Vegetarian / Vegan.
Serves 4
Prep time 10 mins
Cook time 45 mins
+ 2 leeks washed and chopped
+ 3 tbsp olive oil
+ 300g arborio rice
+ 4 cloves garlic sliced
+ 4 tbsp white wine
+ 1.5 litre veg stock
+ 500g mushrooms chopped
+ 4 tbsp nutritional yeast/parmesan – optional
+ 250g cooked chestnuts, chopped
+ 4 tbsp fresh thyme
+ 1-2 tbsp white truffle oil
Method:
- Add the oil to a large pan on a low to medium heat then add in the leeks and salt. Fry for 8-10 minutes until soft and caramelising.
- Next add the garlic and fry for a minute then add rice and stir for a minute then add in the wine. Stir to combine thoroughly.
- Add 1 cup at a time of stock at a time until all the liquid is absorbed.
- In the meantime, add the mushrooms to a pan with olive oil. Fry until soft and season.
- Just before the risotto is cooked, add in the chestnuts, nutritional yeast, and season well. Stir to combine.
- Finally add in half the mushrooms, and thyme.
- Drizzle with truffle oil and top the risotto with the reserved mushrooms, and toasted hazelnuts.
