Mushroom and Chard Risotto
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A traditional risotto recipe from Delicious Magazine.
You’ll need a large pan.
Serves 4
Ingredients (when in italics available from the van)
100g butter or oil
400g mushrooms
200g chard
2 lemons
1.25 litres veg stock (approx 20p)
1 large onion finely chopped
3 garlic cloves
300g arborio rice (96p)
80ml dry white wine
handful of fresh herbs- dill, basil, mint
60g hazelnuts (£1.08)
100g soft goats cheese, optional
grated Parmesan or nutritional yeast to serve (approx 65p)
Total cost from Incredible Bulk approx £2.89 / £0.72 pp
Method
Place hazelnuts on baking tray and cook for 10mins at 200 C, once cooked take out of oven and place in tea towel, rub together to remove skins and place nuts to one side.
Melt 50g of the butter or oil in a large frying pan over a high heat. Once hot add the mushrooms, cook to golden on both sides and then set aside in a mixing bowl.
Chop chard stalks and put in a colander and pour over boiling water. Put the frying pan back on the heat and add a glug of olive oil. Once hot, add the stalks and fry over a medium heat until almost tender. Add the chard leaves and the juice of 1 lemon, then cook for 2 minutes more. Remove from the heat and add to the mushrooms.
Put the stock in a saucepan and heat over a medium-low heat. Wipe the frying pan clean, then add the remaining oil over a medium-low heat. Add the onion and garlic and cook for 6-8 minutes until softened and translucent, stirring now and then.
Increase the heat under the frying pan to medium, then add the rice and stir for 1-2 minutes until it has an even sheen. Add the wine and stir until absorbed. Add a ladleful of the stock and stir gently until absorbed.
Keep adding the stock a ladleful at a time, stirring to make sure the rice cooks evenly.
When all the stock has been used up and the rice is tender, add the zest and juice of the remaining lemon and season well with salt and pepper. Chop the herbs and add to the risotto with the mushroom and chard mixture. Stir gently, giving everything enough time to warm through. Gently mix in the goat’s cheese if using, then taste and season. Scatter over the nuts.
Serve sprinkled with grated cheese or nutritional yeast and drizzle with extra-virgin olive oil, if you like.
Zero Waste Tips
Mushrooms can also be bought loose in most supermarkets and greengrocers. Or forage for wild mushrooms!
Don’t worry about the fresh herbs if you haven’t got them to hand - the dish tastes great without them.
Use unpackaged veg bouillon for stock or make your own from veg scraps.