The great thing about our dehydrated bone broths is that they provide the perfect flavour and nutrition base for your risotto.
The powdered goodness of our dehydrated chicken bone broth adds so much flavour that you really don't need much else. Minimal but quality ingredients makes for a delicious and nutritious meals and another great way to sneak extra nutrition into the kids. Perfect when paired with a healthy spinach side salad.
We’ve used delicious locally grown oyster mushrooms from Wattlebank Farm as the hero for this recipe.
To make this recipe full vegetarian simply opt for our dehydrated vegetable miso broth
OYSTER MUSHROOM RISOTTO
INGREDIENTS
1 cup of risotto rice
500ml Tonemade Chicken Bone Broth (or Vegetable Miso Broth)
3 cloves of garlic finely sliced
1 brown onion finely diced
2 tbs grass fed ghee
200g oyster mushrooms ripped
1/2 a bunch of parsley finely chopped
50g Parmesan or pecorino finely grated
A pinch of sea salt and freshly ground black pepper
2 tbs grass fed or organic butter
METHOD
1. Place 500 ml of water into the kettle and boil
2. Once boiled use 2 heaped teaspoons of broth place into a measuring jug
3. Poor in the water and stir to combine, set aside
4. Place a large skillet pan on the stove top on medium heat
5. Add the ghee to the pan
6. Place in the garlic, onions into the pan and sweat down until pale
7. Season with salt and pepper
8. Now place in the rice and stir through
9. Once the rice has gone transparent add 400 ml of broth and stir
10. Bring to the boil with a lid on top, once boiled take the lid off and stir once
11. Take the pan off the heat, place the lid back on top and leave for 15 mins to absorb the broth
12. Place another pan on the stove top on medium heat, add ghee and sauté the mushrooms until lightly colored
13. Now it’s time to add the rice to the mushroom, asparagus and artichoke mix. Fold together and then add the last 100 ml of broth
14. Do not stir with a spoon it will break up the grains of rice
Roll the pan around and back and forward, this will create a creamy risotto without broken grains of rice
15. Fold in butter and remove from the heat
16. Place into your serving bowls and garnish with grated parmesan. We’ve also added some oven baked oyster mushrooms, oven baked crispy kale and micro herbs too!
SERVES 4
Enjoy!!
