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Lion Dijon Mustard

  • Course Type: Main Course
  • Serves: Two
Dietary Type / Allergen Information
Vegetarian lrg
Suitable for Vegetarians
Mushroom Risotto
  • 200g buckwheat
  • 150g wild mushrooms, roughly chopped
  • 2 tbsp. salted butter
  • 10 mls rapeseed oil
  • 1 white onion, finely chopped
  • 1 clove garlic, crushed
  • 10 mls white wine
  • 20 mls mascarpone cheese
  • Salt and black pepper
  • Lion Dijon Mustard
Products Used:
  1. Rinse the buckwheat and boil for 40 minutes in salted water, then drain and put aside

  2. Heat the butter and oil in a risotto pan

  3. Add the onion and cook until soft, then add the mushrooms and white wine and simmer for 5 minutes

  4. Mix in the buckwheat and mascarpone

  5. Serve in bowls with a teaspoon of Lion Dijon Mustard

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