Wild Mushroom Amaranth Risotto
This recipe is super simple and easy to make, but tastes like a gourmet French chef came through your kitchen! The natural flavours will shine against a backdrop of nutty amaranth holding everything together...
What you'll need:
- 1 cup dried Porcini mushrooms
- 1 cup water
- 1 cup vegetable broth
- 2 Tbsp Unsalted butter
- 1/4 cup Shallots finely chopped
- 1 cup Connect Foods Amaranth
- pinch of salt
- ground pepper to taste
- 1 tsp ground Thyme (or fresh if avail)
Combine water and broth and bring just to a boil. Remove from heat. Star in dried porcini mushrooms and set aside for 10-15 minutes.
While the mushrooms are softening, heat butter in a large saucepan. Add the shallots and cook for a few minutes until softened. Stir in Connect Foods Amaranth first, coating in butter and the grain will lightly toast, just before adding mushrooms and soaking liquid.
Bring mixture to a boil, then reduce heat. Cover and simmer for 15 minutes. Stir in spices; thyme, salt and pepper. Cook for another 10-15 minutes until amaranth is fully cooked. The toasting process from the shallots and butter from before should make it a bit more al dente and firm. Connect Foods Amaranth will be tender with a slight crush, but shouldn’t feel gritty.
Stir in a bit more water if the mixture becomes too thick before amaranth has finished fully cooking.
Serve with fresh greens for balanced taste and textures. Pictured here with endive frisee bitter greens with lots of crunch.
*Connect Foods Organic Amaranth Grain can be found at your nearest Woolworth's