Risotto – Quorn Pieces


  • 1 tbsp Dried Chantelle mushroom (or fresh equivalent if you can get them!)
  • ½ tbsp olive oil
  • ½ tbsp Bertoli (olive oil based fat)
  • 2 average sized shallots, peeled and chopped
  • ½ Red Pepper
  • ½ Green Pepper
  • 100 gms Quorn pieces
  • 100 gm arborio rice
  • 500 ml vegetable stock
  • Sea salt and fresh ground pepper to taste
  • 1 tbsp grated Parmesan style cheese – to serve
  • ½ tbsp Bertoli – to serve

Preparation / Cooking

  1. Place the dried mushrooms in the vegetable stock to soak
  2. Put the stock into a saucepan and simmer on a medium heat
  3. Put the oil in a heavy based saucepan and the first ½ tbsp of Bertoli.
  4. Add the shallots, the Quorn pieces and the peppers fry gently for 4 or 5 minutes.
  5. Stir in the rice and ensure all the ingredients in the pan are covered
  6. Add a couple of ladles of the hot stock (including the soaked mushrooms) and stir gently until the liquid has almost been absorbed
  7. Repeat step 6 until all the stock has been used up and the texture of the rice is to your taste (some prefer the rice to be quite firm).
  8. Remove the pan from the heat, and stir in the Bertoli and the cheese and mix thoroughly
  9. ENJOY!

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