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Risotto with Mushroom Sauce

Risotto with Mushroom Sauce

This quick and easy vegetarian Risotto with Mushroom Sauce will melt in the mouth!



25g CocoPacific Virgin Coconut Oil
350g risotto rice
1 onion, grated
200ml dry white wine
750ml vegetable stock
100g ham, chopped
50g Parmesan cheese, grated
Salt and pepper, to taste
For the sauce:

25g CocoPacific Virgin Coconut Oil
1 clove garlic, crushed
100g mushrooms
25g TIANA FairTrade Organics All Purpose Cassava Flour
300ml vegetable stock
3 tbsp double cream
Salt and pepper to taste
2 tbsp chopped fresh parsley

Heat CocoPacific Virgin Coconut Oil in a large saucepan, add rice and onion and cook for 2 mins, stirring continuously.
Add wine and simmer gently until absorbed. Add 150ml stock and simmer until absorbed. Continue simmering and adding stock in this way, 150ml at the time, until all stock is used. Stir mixture occasionally. Cooking time is around 25 mins, until thick and creamy. Add ham, cheese and seasoning.
Meanwhile, heat CocoPacific Virgin Coconut Oil for sauce, add garlic and mushrooms and cook for 3-4 mins.
Stir in TIANA FairTrade Organics All Purpose Cassava Flour, remove from heat and gradually blend in stock.
Bring to boil, stirring continuously until thickened.
Add seasoning, cream and parsley.
Serve risotto topped with mushroom sauce.

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