To give you a taste of the care that goes into every meal, Cedarwood Trust Development Chef Dave shared one of the new recipes they’ve been developing for the Meals Made Simple range - a delicious Mushroom Risotto. It’s a simple, vegetarian dish that can easily be adapted to suit different diets.
Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
• 250g Arborio rice
• 200g woodland mushrooms (sliced)
• 50g dried porcini mushrooms (soaked in boiling water)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1000ml vegetable stock
• 50g butter
• 50g Parmesan cheese (grated)
• Salt and pepper to taste
• Handful of chopped flatleaf parsley
Instructions:
1. Fry the onion and garlic in a tablespoon of oil in a wide bottomed pan until softened. 2. Stir in the rice and cook for 2 minutes, coating the rice with the oil.
3. Gradually add the stock, one ladle at a time, stirring continuously until the rice is cooked and creamy.
4. Add soaked Porcini mushrooms and some of the liquid.
5. In a separate frying pan, cook the sliced woodland mushrooms in a tablespoon of oil for 5 minutes and add the chopped parsley.
6. Once everything is cooked, add half of the woodland mushrooms to the risotto. Then beat in the parmesan cheese and butter, then season with salt and pepper and plate up. 7. Add the other half of the woodland mushrooms to the top of each plate of risotto.
Enjoy!
For a vegan version, simply leave out the butter and Parmesan, or for added richness, bacon can be stirred in.
If you live in the North Tyneside area and would like to access the Nourish Meal Delivery service, you can order from Cedarwood by calling Jo on 07934 540 292 from 10am-12pm, Monday to Friday.
Read more about Meals Made Simple here
To give you a taste of the care that goes into every meal, Cedarwood Trust Development Chef Dave shared one of the new recipes they’ve been developing for the Meals Made Simple range - a delicious Mushroom Risotto. It’s a simple, vegetarian dish that can easily be adapted to suit different diets.
Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
• 250g Arborio rice
• 200g woodland mushrooms (sliced)
• 50g dried porcini mushrooms (soaked in boiling water)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1000ml vegetable stock
• 50g butter
• 50g Parmesan cheese (grated)
• Salt and pepper to taste
• Handful of chopped flatleaf parsley
Instructions:
1. Fry the onion and garlic in a tablespoon of oil in a wide bottomed pan until softened. 2. Stir in the rice and cook for 2 minutes, coating the rice with the oil.
3. Gradually add the stock, one ladle at a time, stirring continuously until the rice is cooked and creamy.
4. Add soaked Porcini mushrooms and some of the liquid.
5. In a separate frying pan, cook the sliced woodland mushrooms in a tablespoon of oil for 5 minutes and add the chopped parsley.
6. Once everything is cooked, add half of the woodland mushrooms to the risotto. Then beat in the parmesan cheese and butter, then season with salt and pepper and plate up. 7. Add the other half of the woodland mushrooms to the top of each plate of risotto.
Enjoy!
For a vegan version, simply leave out the butter and Parmesan, or for added richness, bacon can be stirred in.
If you live in the North Tyneside area and would like to access the Nourish Meal Delivery service, you can order from Cedarwood by calling Jo on 07934 540 292 from 10am-12pm, Monday to Friday.
Read more about Meals Made Simple here
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