Peppery Roast Mushroom Risotto

Nutrition per serve

Ingredients

• 1pcs baby broccoli
• 1pcs onion
• 200g mushrooms
• 1pcs vegetable stock cubes
• 20g slivered almonds
• 150g arborio rice
• 10g pepper and garlic seasoning
• 500ml (2 cups) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Trim the baby broccoli and halve lengthwise. Finely chop the onion. Wipe the mushrooms clean, then cut into quarters. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Roast veggies
   Put the baby broccoli and mushrooms (see Make it yours) on the lined tray, keeping them separate. Drizzle with 2 tsp olive oil and season with salt and pepper. Scatter the almonds over the baby broccoli. Bake for 15 mins or until the veggies are tender.
3. Step 3 — Start risotto
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3 mins or until softened. Add the rice and pepper and garlic seasoning (see Make it yours) and cook, stirring, for 1-2 mins until the grains are well coated.
4. Step 4 — Finish risotto
   Add the stock to the rice mixture, reduce the heat to low and cook, covered, for 15 mins or until most of the liquid is absorbed and the rice is almost tender. Remove the pan from the heat, stir in the roasted mushrooms and stand, covered, for 5 mins.
5. Step 5 — Serve up
   Taste the risotto, then season with salt. Divide the risotto among bowls and top with the roasted baby broccoli and almonds. Enjoy!
6. Step 6 — Make it yours
   We've roasted the mushrooms to intensify their flavour, but feel free to cook them in the risotto if you prefer. Simply add them with the stock in Step 4. ~ Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat.

Allergens

Almond, Gluten, Sesamsamen, Sojabohnen, Sulfit, Wheat