Mushroom Risotto

I love risotto! Mushroom risotto was the first type of risotto I ever made. Although I made it using packaged soup... which is fine, but now I know how to make it from scratch and that just feels so much nicer!

Watch the video on how to make the dish here: (or keep reading for written instructions)

Ingredients:

1 tbsp olive oil

4 cloves of garlic

1 onion

500g white mushrooms

Some black pepper

Some salt

2tsp of dried basil

2 tsp ground cumin

400ml of an oaky white wine (I'm using Chardonnay but be sure to use a wine you like)

250ml liquid cream (15-20% fat)

365g (2 cups) risotto rice (dry)

800ml water

200g mixed mushrooms of choice

175-200g broad beans (fava beans)

40g parmesan

175-200g soy beans

How to:

1. Start by preparing your ingredients. Mince the garlic and dice the onion then place them in a bowl. Next slice the white mushrooms into reasonably fine slices. Also prepare the mixed mushrooms by separating them into individual pieces. Then grate the Parmesan cheese.

2. In a large wok, heat up the oil on a high heat then add the chopped up onion and garlic. Next add all the sliced white mushrooms, hoping they all fit. Then add in the black pepper, the dried basil, the cumin and the salt and stir together. Cook over a medium heat until the mushrooms have turned brown, stirring regularly.

3. Now you can add the white wine and stir it in. Then add the liquid cream and stir that in too.

4. Remove from the heat and using a hand soup blender blend the mixture. You want to make it reasonable smooth (like a soup) which will take a few minutes but don't worry if it isn't completely homogenous. Little pieces of mushroom will actually be quite nice. Once you've got it to a consistency you're satisfied with, return it to the heat and stir.

5. When it's heated through, stir in the risotto rice. Keeping it on the heat and stirring regularly, you'll gradually add the water, about 1 to 2 cups at a time. Makes sure to stir it so that the rice doesn't burn to the bottom of the pan and the liquid doesn't just evaporate off the top. Stirring also releases the starch in the rice which gives it a more creamy texture.

6. Once you've added all the water and most of it has been absorbed, check that the rice isn't hard anymore. It should already have a soft and creamy texture. If it has a slight crunch and there's still liquid to be absorbed that should be fine, but if it's crunchy then add some more liquid and let it cook a little longer.

7. At this point add in the mixed mushrooms and the broad beans. Stir together and let them cook.

8. Then stir in the Parmesan cheese and stir until it's melted.

9. Finally add in the edamame and heat them through, then let the risotto rest for a couple of minutes off the heat and serve!

Nutritional Values: