Passion Fruit Mushroom Risotto Recipe

 

Delicious and satisfying, this is comfort food the way mother used to make it only healthier!

Ingredients

  • 1 cup of risotto rice (Arborio rice)
  • 3 tbsp of Puro Pura Passion Fruit Oil
  • 1 large zucchini
  • 1 tsp sea salt (or to taste)
  • 1 tsp pepper (or to taste)
  • 2 to 4 garlic cloves, finely minced
  • 100 ml dry white wine
  • 600 ml vegetable stock
  • 1 tbsp lemon juice
  • Leaves of 2 basil stalks, chopped (stems removed)
  • 1 cup mushrooms
  • 2 to 3 tbsp grated parmesan cheese

 

Directions

Prepare Risotto:

Add a tablespoon of passion fruit oil and the wine to a pan over medium heat

Stir in rice and simmer until reduced

Gradually ladle in the stock stirring frequently and continue simmering, reducing each time

When the rice is al dente, take off heat and let cool

 

Prepare Vegetables:

Preheat oven to 400° F

Slice zucchini lengthwise, place on a tray lined with tin foil 

Season with basil, passion fruit oil, a little lemon juice and garlic 

Bake for 30 minutes or until zucchini is soft. Let cool and then slice into cubes

Heat passion fruit oil in a saucepan and sear the zucchini and mushrooms for 3 to 4 minutes 

When golden brown, combine risotto, zucchini, mushrooms and the parmesan 

Add salt, pepper and extra parmesan to taste