WEEKNIGHTRISOTTO:
MUSHROOM AND SPROUTS
SERVES 4
“Whenwethinkrisotto,wethinkthat
awesomecreamyarboriorice...It’sa
comfortlove,andonethatmydadused
tomakea lot.Knownforitsheavynature,
Iwantedtocreateanoptionthatis
cleanerbutstillcomforting.Thereare
a fewbasictechniquesinvolvedwith
a goodrisotto,whichI havesimplified,
but you’ll still max out on flavour.”
2 tbsextravirginoliveoil,
plusextratoserve
80gunsaltedbutter
2 garliccloves,crushed
1 onion,finelychopped
250gsmallbutton mushrooms,
trimmed
250gsmallSwiss brown mushrooms,
trimmed
4 thymesprigs,leavespicked
2 tbsfinelychoppedchervil, plus extra
leavestoserve
11 / 2 cups(300g)tri-colourquinoa
5 cups(1.25L)vegetable or chicken
stock,warmed
250gbrusselssprouts,leavesseparated
1 cup(80g)finelygratedparmesan
Finelygratedzestandjuice of 1 lemon
Creme fraiche, to serveHeatoilandbutterin a large,heavy-
basedsaucepanovermedium-high
heat.Addgarlicandonion,andcook,
stirring,for4-5minutesoruntilonion
is softened.Stirin mushroomsandcook
for6-7minutesoruntilmushroomshave
softened.Stirinherbsandquinoa.
Cook,stirring,for1-2minutesoruntil
thequinoais coatedin theoil.
Stirin thestockandbringtotheboil.
Reduceheattomediumandsimmer,
stirringoccasionally,for25-30minutes
oruntilthequinoais cookedandhas
absorbedthree-quartersofstock.Stirin
brusselssproutleavesandparmesan,and
cookfor1-2minutesoruntilsoftened.
Stirinthelemon zest and juice. Season
totaste.
Dividerisottoamongservingbowls
andtopwitha spoonfulofcreme fraiche.
Drizzle with extra oil to serve.