Try something a little different this weekend and go vegetarian with our mushroom risotto. Cooked using full steam function, the mushrooms keep their strong flavours and the nutrients are locked in. Eating less meat-based dishes can have a positive impact on our environment as well. So not only does this taste good, it will having you feeling good too. If you are Interested in full steam cooking take a closer look at our range of steam appliances here.

Mixture of mushrooms

Serves: 2-3

Cooking function: Full steam at 100ºC for 40 minutes

Prep time: 10mins

Ingredients:

½ Small Onion

125g Fresh/Exotic Mushrooms

75ml White Wine*

150g Arborio Rice

200ml Vegetable Stock*

20g Grated shavings of Parmesan*

25g Butter*

½ Tsp Salt

½ Tsp Pepper

½ Tsp Herb Salt

Method:

Place the oven on to the full steam function at 100ºC. Make sure the water tank is filled.

Trim the onion and mushrooms and chop finely. Place in a pan with a splash of olive oil and cook on a low heat until softened.

Place your cooked onions and mushrooms in a ceramic dish with all the other ingredients except the butter and cheese. Stir together and place in the oven for 40 minutes.

Once finished, add the butter and parmesan to serve.

*Allergens highlighted in bold