Black garlic, mushroom and pea risotto

Ingredients

• 4 cups vegetable stock
• 4 tbsp butter
• 1 onion chopped
• 38 g mix of dried mushrooms, rehydrated and strained
• 1 ¼ cups Arborio rice, rinced and strained
• 1 cup white wine
• 240 g ricotta
• 6 organic black garlic cloves minced
• 1 cup frozen green peas, defrosted
• 1 cup grated parmesan plus more for serving
• Salt and pepper

Preparation

• Heat vegetable stock in a saucepan.
• Heat butter in a large skillet, then sauté onions for 3 min. Add salt and pepper.
• Add mushrooms and cook another 5 min.
• Add rice and cook until it turns translucent, about 1 min.
• Pour in white wine, stirring occasionally until it is completely absorbed.
• Add 1 ½ cups hot vegetable stock at a time, stirring occasionally until it is completely absorbed.
• Add ricotta, black garlic and green peas and cook 5 min.
• Sprinkle with parmesan and combine until it is slightly melted.
• Adjust seasoning and serve. If desired, sprinkle with more parmesan.

TIPS AND IDEAS FOR SIDE DISHES

Quantities for this recipe yield 4 servings as a main course. This recipe can also be served as a side dish!