A yummy, budget friendly meal for the whole fam to enjoy in this cooler weather.
Ingredients
- 1 packet Mushroom stock
- 3 tbsp extra virgin olive oil
- 1 cup Arborio rice
- 1 cup Swiss brown Mushrooms, sliced
- 1 Chorizo sausage, sliced
- 1 Onion, sliced
- 3 x Sprigs of Thyme
- 1/2 cup of Peas
- 3 stems of Silverbeet
Top with parmesan, salt and pepper and extra virgin olive oil
Method:
1. Heat mushroom stock in a saucepan and just keep it on low heat ready to add to the risotto
2. Prepare your ingredients; onion, mushrooms, chorizo, all sliced.
3. Add olive oil to a pot on medium heat and sauté the onion until nice and soft.
4. Add in the mushrooms, thyme and chorizo until browned, adding more olive oil as needed.
5. Add in the rice and stir to coat in the oil. Sauté for about 2 mins.
6. Start ladling in the broth, stirring constantly until it is fully absorbed.
7. Continue adding broth, ~1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes. Use warm water if you run out of broth and a still need to add more liquid.
8. Stir in the peas and silverbeet just before serving so they wilt nicely.
9. Top with parmesan, salt and pepper and a good drizzle of extra virgin olive oil , bon appetit!
Notes: To make it vegan just leave out the chorizo and the parmesan.
Image & Recipe by Holly Nash Nutritionist @paradise_pantry
