Woodland Mushroom Risotto
Transform your Woodland Mushroom Soup into an indulgent, healthy dish with apple-miso broth, energy-lifting spinach, and spirit-lifting pecorino and truffle oil. Your leftovers will get richer in flavour with each day it sits in your fridge.
Ingredients
- 400g Woodland Mushroom Zuppe soup
- 400ml vegetable or chicken broth
- 400g arborio rice
- 2 glasses of white wine
- 250g oyster mushrooms
- 250g spinach
- 1 onion
- 3 cloves of garlic
- 90g grated pecorino cheese
- 1/2 a bunch of chives
- 1/2 a bunch of rosemary
- 1tsp chilli flakes
- Generous dash of salt and pepper
- Swirl of truffle oil
Method
- Fry the oyster mushrooms, add salt and pepper - put aside
- Heat up the vegetable stock in a separate pot, adding a sprig of rosemary
- Sauté the chopped onion and garlic in a pan, add rice and lightly fry until slightly translucent
- Add a glass of wine to the rice and stir
- When heated, ladle small amounts of stock into the rice - stirring, leaving, adding more - for around 20 minutes or until the rice is cooked to your liking
- Once the rice is mostly cooked, pour in your zuppe mushroom soup, stir in oyster mushrooms, spinach, grated cheese, rosemary and salt and simmer
- When the spinach is cooked through, take the pan off the hob, top with chives, pepper, more cheese and a swirl of truffle oil - then serve!