tasty fall-inspired risotto

fall risotto

This simple yet indulgent rice dish will leave your guests wanting more

4 people, 1 hour


you will need: 

1 tablespoon olive oil
¬Ĺ cup onion
2 garlic cloves
2 cups mushrooms of your choice, diced
4 cups vegetable stock
1 cup white wine
2 cups risotto rice (such as arborio)
¬ľ cup butter, diced
¬Ĺ cup grated parmesan
Handful broccoli microgreens


Step one: Heat the olive oil in a large frying pan. Add the onion and soften for five minutes.

Step two: Next, add the garlic. Fry on medium heat for five more minutes before adding the diced mushrooms. Cook for another five minutes. 

Step three: Add the boiling stock and a cup of white wine to the frying pan. Bring to the boil so the alcohol evaporates. 

Step four: Add the rice to the boiling mixture. Turn down the heat to medium and simmer until the rice has absorbed all the liquid. Season with salt and freshly ground pepper to taste. 

Step five: Monitor the progress of the mixture. Add more water if necessary. Once the rice is cooked and the water is absorbed, stir in the butter until smooth. 

Step six: Serve with freshly grated parmesan and a sprinkle of broccoli microgreens on top. 

ingarden starter set