Lion Dijon Mustard
Wild Mushroom Risotto
- Course Type: Main Course
- Serves: Two
Dietary Type / Allergen Information
Suitable for Vegetarians
Ingredients
- 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:
Method
Rinse the buckwheat and boil for 40 minutes in salted water, then drain and put aside
Heat the butter and oil in a risotto pan
Add the onion and cook until soft, then add the mushrooms and white wine and simmer for 5 minutes
Mix in the buckwheat and mascarpone
Serve in bowls with a teaspoon of Lion Dijon Mustard
