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Mushroom and Seaweed Risotto

Mushroom Risotto

Mushroom risotto is a household favourite, but add some Seaspoon Herb Mix and you've got a boosted version that benefits from extra vitamins and minerals.

Serves 4 if served with a salad

Ingredients

  • 4 large portobello mushrooms chopped

  • 1 can coconut milk
  • 1 Onion chopped
  • 1 Clove Garlic crushed
  • 2 teaspoons Seaspoon Seaweed Herb Mix
  • 200g Arborio rice
  • 200ml Vegetable stock

    Method

    1. Cook the onion slowly in little oil for 5 mins add garlic and cook for a further minute, add rice and stir for a minute. 
    2. Add All the other ingredients and gently cook until all liquid has been absorbed, stirring all the time so it does not burn at the bottom.
    3. Keep going adding more a little more water if needed until the rice is cooked. Arborio rice can take longer than you think, serve when rice still has a little firmness.
    4. Season with salt and pepper. Serve with some grated parmesan cheese, if you like, and a green salad.

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