CRICKET & MUSHROOM RISOTTO


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

Time: 45mins


INGREDIENTS


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



METHOD


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!

Pick up your own insects and get cooking!

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