Mushroom Risotto

The essentials

Ingredients 

• 2 tbsp coconut oil
• 1 large onion
• 5 small sprigs of thyme
• 4 large flat mushrooms
• 300g closed mushrooms
• 2 tbsp apple cider vinegar
• 400g rice
• 1 litre water
• 60g goats cheese (optional)

Serves 6

Method 

In a large pan, over a medium heat, melt the coconut oil. Chop the onion into small pieces and cook until golden. Add the leaves from the sprigs of thyme and stir through. Chop the mushrooms into similar size pieces and add to the onion. Stir through and cook until mushrooms are soft and then add the apple cider vinegar. Let cook for a couple of minutes and then mix through the rice until thoroughly combined. Add 500 ml water until the rice has absorbed it all then add the remaining 500 ml water.

Once the rice is cooked through add the goats cheese if you want a more creamy flavour, otherwise serve.

 

A little bit extra

Thyme is a strong flavour that is paired very well with mushrooms. Although perhaps not in this dish, thyme can be used for many medicinal purposes such as helping a cough or sore throat. Thyme is a good source of vitamin C so will help boost your immune system generally. Also, thyme can be used as a good disinfectant…..maybe it’s time to get some thyme essential oil!

One serving of our Mushroom Risotto will give you the following goodness:

Carbs: 14.3g

Fat: 7.3g

Protein: 4.3g

Calories: 141