truffle risotto

Mushroom Risotto with truffle lentils & spinach

My usual mushroom risotto just got an upgrade with the addition of Merchant Gourmet Puglia lentils in truffle oil.

For days when I haven’t had time to meal prep, I love these ready to use lentil pouches. No need to soak ahead so no pre-planning required. They last for months, making them a fantastic store cupboard staple for when you need to whip up a healthy meal with limited time.

Delicious, rich in protein and fibre, this is a heart warming meal perfect for #veganuary with a decadent truffle twist. I also love to add extra vegetables into meals so I’ve included mushrooms and spinach here. Substitute the spinach with kale or top with some roasted butternut squash for a great seasonal variation.

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Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 10 mins
Cooking Time - 30 mins
Vegan, GF, Vegetarian, DF

Ingredients

1 packet @merchantgourmet Puglia lentils in truffle oil

200gms Arborio rice

50gs dried @merchantgourmet porcini mushrooms

250gms fresh chestnut mushrooms

150gms baby spinach leaves

1 red onion

3 cloves garlic

1 vegetable stock cube/1 pint veg stock

1 tablespoon olive oil

Salt & pepper to taste

Truffle oil to serve

Method

1. First peel and finely chop the garlic and set aside

2. Wash and slice the fresh mushrooms, wash the baby spinach leaves and set aside until ready to use

3. Rehydrate the porcini mushrooms in about 1 pint of boiling water

4. Next, chop the onion finely and fry in a large saucepan in olive oil until translucent over a medium flame

5. Add the chopped garlic to the onions in the pan and stir for a minute

6. Add the chestnut mushrooms to the pan, season with salt and pepper and cook for about 5-8 minutes until the mushrooms have softened

7. Once the mushrooms are ready, add the rice to the pan and stir for a minute

8. Crumble a stock cube into the mix and pour in the rehydrated porcini mushrooms and water mix

9. Simmer over a medium heat until all the water is absorbed, keep stirring every couple of minutes

10. Whilst this is simmering boil about 500mls of water and add this in as soon as most of the original water has been absorbed. Continue stirring until the rice is cooked and the water is almost absorbed again. It should now be creamy and the rice should be plump and tender

11. Add the cooked lentils straight from the pouch, the baby spinach leaves, salt and pepper to season and keep stirring until the spinach just wilts

12. If needed, cook off some of the liquid on a high heat until you have your desired consistency

13. Serve right away with a drizzle of truffle oil

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