This creamy and indulgent risotto recipe is perfect for an easy midweek meal. The chestnut mushrooms make it a source of vitamin D and it’s also packed full of delicious high protein crickets!
Serves: 2 Portions
Dried Crickets - 30g
Truffle Oil - 15ml
Porcini Powder - 10g
Mixed Herbs - 2g
Onion - 1
Garlic - 1 clove
Chestnut Mushrooms - 10
Parsley - handful
Risotto Rice - 200g
Olive Oil - 1 tbsp
White Wine - 100ml
Crème Fraiche - 1 tbsp
Vegetable Stock - 400ml
Parmesan - 50g
1. MAKE THE RISOTTO BASE | 20mins
Preheat oven to 170C/150C fan/gas 3. Then chop the onion, garlic, slice all 1 pack of mushrooms and make the vegetable stock.
In a medium saucepan, fry the onions and the garlic in a tablespoon of olive oil until translucent, then add half the mushrooms (save half for roasting) and rice and sauté for 2 minutes stirring constantly.
Add the wine to the pan and reduce until the rice has absorbed all of the wine, then add 3/4 of the vegetable stock and reduce the heat to a low simmer. Cook the risotto for 15-20 minutes, or until the rice is just cooked or al dente.
2. ROAST MUSHROOMS | 18mins
Whilst the risotto cooks add the remaining sliced mushrooms, crickets, truffle oil, half sachet mixed herbs and salt and pepperto a baking tray.
Roast in the oven for 15 minutes or until the mushrooms are well cooked.
3. FINISH RISOTTO | 5mins
Once the rice is cooked, add to the pan the remaining mixed herbs, parmesan, crème fraiche, porcini powder and chopped parsley.
Pour in as much of the remaining veg stock as needed to reach a creamy risotto consistency. Check the seasoning and add salt and black pepper to taste.
4. PLATE UP | 2mins
Serve the risotto straight away into warmed bowls.
Top with the roasted crickets and mushrooms, and grated parmesan to finish. Buon appetito!