About this recipe
I love a risotto! Nothing beats the creaminess of proper risotto rice with delicious mushrooms and a decent vegetable stock. This recipe combines the starchy rice with short wholegrain for added fibre, plus a couple of portions of vegetables per serving. This is the kind of dish that looks after itself. Fee free to substitute the rice for pearl barley or other higher fibre ingredients if rice doesn’t sit well for you.
The mushrooms, peas, radicchio and onions all contribute to your total vegetable intake which is the name of the game. More variety, more complexity on your plate, the better chances of maintaining and promoting your health!
Shop this recipe:
- 1 tbsp Olive oil
- 1 White onion, finely chopped
- 2 Cloves garlic, crushed
- 10g Fresh sage leaves, roughly chopped
- 400g Mushrooms - small brown button and oyster mix, roughly chopped
- Salt and pepper
- 150g Rice - mix of 75g paella rice and 75g short grain brown
- 600ml Veg stock (may need to add more boiling water as you go)
- 100g Peas
- Juice and zest of 1 lemon
- 100g Radicchio, shredded
- 20g Hazelnuts, roughly chopped
Begin by setting a large pan on medium to high heat. Add the olive oil, along with you onion, garlic and sage. Allow to soften for 5 minutes before adding in the chopped mushrooms and cook for a further 5 minutes.
Once the vegetables have softened a little and the onions have become translucent, add in the risotto rice along with about 100ml of hot veg stock.
Continue stirring regularly and gradually adding more and more of the vegetable stock (should take about 12-14minutes)
Once the rice is cooked, it should be soft but still have a little bite, add in the peas along with some salt and pepper and the juice and zest of the lemon. Allow to cook for a couple more minutes to cook the peas.
Finish by stirring through the shredded cabbage, drizzling over olive oil and sprinkling of chopped hazelnuts.