MUSHROOM RISOTTO

YOU CHRISTMAS FOOD

Creamy parsley-spiked mascarpone

SERVES 6

1 HOUR

2 onions

2 cloves of garlic

3 sticks of celery olive oil

2 knobs of unsalted butter 500g mixed mushrooms

1 lemon extra virgin olive oil

1.2 litres organic vegetable stock 4 sprigs of fresh rosemary 450g Arborio risotto rice 175ml white wine

80g Parmesan cheese, plus extra to serve

½ a bunch of fresh flat-leaf parsley (15g)

4 tablespoons mascarpone cheese

Peel and finely chop the onions, garlic and celery, then place in a large, high-sided pan over a medium heat with 1 tablespoon of olive oil and 1 knob of butter. Cook for 10 minutes or until softened but not coloured, stirring occasionally. Meanwhile, trim and slice any larger mushrooms, then dry-fry all the mushrooms in a large nonstick frying pan on a medium heat until charred – you’ll need to work in batches. Turn off the heat, then dress with the lemon juice, 2 tablespoons of extra virgin olive oil and a pinch of sea salt and black pepper. Remove and very finely chop half the mushrooms, keeping the rest warm until needed.

HBring the stock to a simmer, adding the rosemary to infuse. Stir the rice into the chopped veg to toast for 2 minutes. Pour in the wine and stir until absorbed. Add the chopped mushrooms and a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock (avoiding the rosemary) until the rice is cooked – it will need 16 to 18 minutes. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover and leave to relax for 2 minutes so the risotto becomes creamy and oozy.

Meanwhile, pick the parsley leaves into a pestle and mortar and bash to

HHa paste with a good pinch of salt. Muddle in the mascarpone, loosening with a splash of water, if needed. Divide the risotto between warm plates, dollop over the herby mascarpone and top with the remaining mushrooms, drizzling over any juices. Finish with a fine grating of Parmesan.

TO MAKE VEGETARIAN: swap Parmesan for vegetarian hard cheese.

NUTRITION PER SERVING 577 kcal; 26g fat (13g saturated); 14.1g protein; 71.5g carbs;

6.4g sugars; 1.1g salt; 2.8g fibre