Middle Eastern Risotto
With Zahtar Portobellos & Peppers
East meets West in this delicious, showstopping risotto. Seasoned with fragrant ras el hanout and nutty zaatar, we’ve given a classic Italian favourite a cheeky flavour twist that seriously pays off. Topped with pan-fried portobello mushrooms, smoky red peppers and crumbled feta, it’s hard to find a reason not to love this recipe. Hot tip for a perfect risotto? Be patient! As you gradually add your stock, stir constantly and gently. This will allow the starch to absorb properly, making a creamier and more flavourful sauce.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
175
Arborio Rice
3
Portobello Mushrooms
100
Feta Cheese
⅔
Ras-el-Hanout
1
Echalion Shallot
1
Garlic Clove
15
Unsalted Butter
1
Vegetable Stock Powder
1
Za'atar
Not included in your delivery
750
Water
Nutritional information
Utensils
Instructions
Boil the water (see ingredients for amount) in a large saucepan on high heat. Add the stock pot and stir to dissolve. When the stock is boiling, reduce the heat to low to keep it warm.
Halve, peel and chop the shallot into ½cm pieces (or as small as you can). Peel and grate the garlic (or use a garlic press). Heat a frying pan over medium heat and add a glug of oil. Add the shallot and cook until soft, 5 mins.
Meanwhile, cut the portobello mushrooms into 1cm thick slices. Halve, then remove the core from the red pepper and cut into 1cm slices. When the shallot is soft add the garlic and ras-el-hanout. Cook for 1 minute more, then add the arborio rice. Stir well to coat the rice in the spice, then add a ladle of the hot stock to the pan. Keep stirring until this stock is absorbed by the rice. Add another ladle of stock.
Keep the pan on medium heat and continue adding stock (stirring while it cooks). Let it absorb the stock before adding more. The cooking should take 20-25 mins. The risotto is done when the rice is ‘al dente’. Tip: ‘Al dente’ simply means the rice is cooked through but has a tiny bit of firmness in the centre. If the risotto isn't quite cooked and all the stock has gone, add water and continue the process until cooked.
While the risotto is cooking (keep an eye on it), heat a splash of oil in another frying on on high heat. Add the pepper and fry until nicely browned and soft, 5 mins. Transfer to a plate when done, then fry the mushrooms in the same pan for 5 mins. Tip: Add another splash of oil to the pan if it needs it. When the mushrooms are soft and glossy, season with salt and pepper, then add the pepper back into the pan.
Remove the veggies pan from the heat, sprinkle over the zahtar spice and keep to one side. When the risotto is ready, stir in the butter and crumble in half the feta cheese, taste and add more salt and pepper if necessary. Serve the risotto in deep bowls and top with the mushrooms and pepper. Drizzle on any juices from the pan and finish by crumbling over the remaining feta cheese. Enjoy!
