Creamy Mushroom & Tarragon Risotto
Creamy coconut, mushroom and tarragon risotto.
Serves: 6
Preparation: 15 mins
Cooking: 20 mins
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Ingredients
- 1 vegetable stock cube dissolved in 750ml of boiling water
- 2 tsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 200g of mushrooms, chopped
- 250g uncooked Arborio rice
- Salt & pepper
- 100 ml of dry white wine
- 1 tsp of dried tarragon
- 100 ml coconut milk
- 75g fresh or frozen and thawed peas
- 3 spring onions, cut into strips
- 1 x 150g pack Cauldron Organic Golden Marinated Tofu Piece
Method
- In a saucepan, bring the vegetable stock to a simmer, and keep it hot.
- In a deep skillet, heat the olive oil. Sauté the onion and garlic over a medium to high heat for 1 minute.
- Add the mushrooms and Arborio rice with some salt and pepper stirring for 2 minutes.
- Add the white wine and tarragon. Cook, stirring frequently for 2 minutes, then add 100 ml of the vegetable stock. Stir frequently until the liquid is absorbed. Continue adding the stock in this manner, waiting between additions until the liquid is absorbed and stirring frequently. After 18 to 20 minutes, most of the liquid should be used, and the rice should be tender but slightly chewy.
- When all of the stock is used, add the coconut milk, peas, spring onion strips and Marinated tofu pieces.
- Stir the mixture, and simmer it, stirring often, until most of the liquid is absorbed. Season with salt and pepper to taste.
Tip: Serve piping hot.
