21 Jan Collagen Rich Mushroom Risotto

This creamy, gluten-free, collagen-rich mushroom risotto has been created in collaboration with The Harvest Table.

INGREDIENTS

• 1 Cup Arborio/ Risotto Rice
• 4 Tbsp Harvest Table Bone Broth
• 125g White Buttom Mushrooms
• 125g Brown Mushrooms
• 1/2 Large Onion
• 1 Medium Carrot
• 1 Celery Stalk
• 1/2 Red Pepper
• 1 Garlic Clove
• 10 Sprigs Fresh Thyme
• 10 Sprigs Fresh Origanum
• 1 Tbsp Olive Oil
• 4 Cups Boiled Water
• 1/2 Cup Dry White Wine
• Black Pepper & Salt to taste
• 100ml Parmesan Cheese
• 2 Tbsp Mascarpone

DIRECTIONS

1. Place half of the measured fresh produce into a food processor
   and pulse until a paste is formed.
2. Chop the other half finely, except for the mushrooms – they
   should be sliced.
3. Pour the olive oil in a pan on medium heat.
4. Add the diced onion to the pan, fry for a few minutes until just
   translucent.
5. Add the celery, carrots, red pepper and garlic to the onion and
   fry for 5minutes.
6. Add the rice to the pan and fry slightly.
7. Add the blended paste and chopped mushrooms to the pan and
   fry on medium-low heat until the mushrooms are cooked
   through.
8. Add the wine to the pan and allow the alcohol to evaporate.
9. Mix the Bone Broth Powder with the boiled water and whisk
   well until incorporated.
10. Pour half a cup of the Bone Broth to the pan and stir
    continuously until all the liquid is absorbed. Do this until all
    the Bone Broth is used.
11. While continuously stirring, season the risotto with sea salt and pepper to taste.
12. Add the Parmesan cheese to the rice once it is cooked through.
13. Garnish with a dollop of mascarpone, crushed black pepper and
    extra Parmesan shavings.