Lemon Myrtle and Mushroom Risotto
1litre Vegetable or Chicken stock
2Tbs olive oil
1x Spanish/red onion finely diced
250g sliced mushrooms (any can be used, so be adventurous)
1 ½ cups Arborio (short grained) rice
½ cup white wine (dry is best)
Handful baby spinach leaves
Handful basil leaves (if you need to use dry make it ½ tsp and put it in after you add the rice)
¾ cup grated parmesan
2Tbs The Bitter Bush Lemon Myrtle Essence
Boil the kettle and make up a litre of stock or if you have liquid stock heat it up.
Using a heavy-based deep frying pan heat the olive oil over a medium heat then add the mushrooms and onions. Cook until the onions are soft but don’t let them brown.
Rinse and drain the rice well.
Add rice to the pan and stir for 1min until the rice becomes slightly translucent.
Add the wine and stir until it absorbs into the rice.
Add the hot stock in small increments (about ½ a cup at a time) and stir until the stock absorbs. Continue until all the stock is gone and the rice has become tender.
Remove from the heat and add the butter, basil, spinach, cheese and The Bitter Bush Lemon Myrtle Essence. Stir well and cover the pan. Leave it for a couple of min then serve.
It is lovely if served with a little extra parmesan, a couple of basil leaves and a small wedge of lemon.
For an alternative you can add grilled chicken to the above risotto recipe