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PARMESAN MUSHROOM RISOTTO

Mushrooms, thyme & parmesan

  • NOURISH
  • SERVES 2
  • PREP 10 MIN
  • COOK 30 MIN
Creamy Parmesan Mushroom Risotto

Creamy without being heavy, deeply savoury and finished with plenty of parmesan.

INGREDIENTS

  • 250 g mixed mushrooms, sliced
  • 1 1/2 tbsp olive oil
  • 20 g butter
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 160 g arborio rice
  • 1 jar The Good Gut Nourish, 500 ml, warmed
  • 150-250 ml hot water, if needed
  • 3 thyme sprigs
  • 40 g finely grated parmesan
  • 1 tsp lemon juice
  • Sea salt and black pepper
  • Parsley, to serve

METHOD

  1. Heat 1 tbsp olive oil in a wide pan and cook the mushrooms over high heat until deeply golden. Season and remove.
  2. Add the remaining olive oil and half the butter.
  3. Cook the shallot gently for 3 minutes. Add the garlic.
  4. Add the rice and stir for 1-2 minutes until lightly toasted.
  5. Begin adding warm Nourish a ladle at a time, stirring frequently and allowing most of the liquid to absorb before adding more.
  6. Add the thyme.
  7. Continue for approximately 18 minutes. Use hot water after the Nourish if the rice needs more liquid.
  8. Fold the mushrooms back in.
  9. Remove from the heat and beat in the remaining butter, parmesan and lemon juice.
  10. Rest for 2 minutes before serving.
Silky Parmesan mushroom risotto — detail
Parmesan mushroom risotto in afternoon light — The Good Gut