Wild mushroom risotto with tarragon pesto

Prep time
10 mins
Cook time
30 mins
Total time
40 mins

Ingredients

Risotto

  • 300g Koko Unsweetened No Sugar Milk
  • 300g Water
  • 1 Vegetable Stock Pot
  • 10g Fresh thyme
  • 20g Dried porcini mushrooms
  • 1 Bay leaf
  • 1 Onion
  • 1 Garlic clove
  • 125g Shiitake mushrooms
  • A little oil for frying.
  • Pinch of salt
  • 300g Arborio rice
  • 100ml White wine
  • 100g Spinach
  • 100g Koko Cream Cheese Alternative
  • 1 Lemon juice
  • Salt & Pepper to taste.
  • Grated Koko Cheddar Cheese Alternative

Pesto

  • 25g Tarragon
  • 25g Koko cheddar
  • 50g Olive oil
  • 1 Pinch salt
  • 25g Pine nuts

Method

  1. Place all pesto ingredients apart from pine nuts into a food processor and blend for 1 minute then add nuts, blend for 10 second and place to one side.
  2. Put Koko Unsweetened, water, vegetable stock, thyme, dried porcini mushrooms, bay leaf into a saucepan. Bring to the boil, then turn down to keep warm on a low heat.
  3. Finely dice the onion, finely chop garlic and slice the shiitake mushrooms.
  4. Heat a wide pan on a medium heat with the oil. Add onion, garlic and a pinch of salt and sweat down.
  5. When the onions have softened, add rice and fry rice for 1 minutes, then add white wine and cook until wine has evaporated.
  6. Add the shiitake mushrooms and slowly add the liquid made at the start with a ladle. Stir continuously and add the liquid as it reduces. This should take around 30 minutes to cook the rice.
  7. When the rice is cooked stir in the spinach, Koko Deliciously Creamy, lemon juice and season with a little salt and pepper to your preference.
  8. Serve in a bowl and drizzle over with pesto and grated Koko Deliciously Mellow.