MUSHROOM RISOTTO
Serves 2
Serves 2
Mushroom Risotto with Tomatoes and Pancetta Greens
Ingredients
- 1 x 140g sachet of Ainsley Harriott Wild Mushroom Risotto
- 10 cherry tomatoes (optional)
- Olive oil
- Salt and freshly ground black pepper
- 1 x 50g of pancetta, chopped
- 1 clove of garlic, thinly sliced
- 100g greens (spring, chard or kale), washed and
roughly chopped - Balsamic vinegar
Method
Preheat oven to 220°C/425°F/Gas Mark 7.
Prepare Ainsley Harriott Wild Mushroom Risotto according to the instructions on the carton.
Meanwhile, place tomatoes in roasting tray, drizzle over a little olive oil, season and pop into oven for 6-8 minutes until slightly blistered and charred.
Brown the pancetta in a little oil, add the garlic and greens and stir fry until wilted but still a touch crunchy.
Season.
Plate up the risotto and place the pancetta greens in the centre, arrange the tomatoes on top and drizzle over a little balsamic vinegar.
Serve.
