Veganuary with a Decadent Truffle Twist
Ingredients
- 1 x 250g merchant gourmet puglia lentils with truffle infused oil
- 200g arborio rice
- 50g merchant gourmet dried porcini mushrooms
- 250g fresh chestnut mushrooms
- 150g baby spinach leaves
- 1 red onion
- 3 cloves garlic
- 1 vegetable stock cube/1 pint veg stock
- 1 tablespoon olive oil
- salt & pepper to taste
- truffle oil to serve
Preparation
First peel and finely chop the garlic and set aside
Wash and slice the fresh mushrooms, wash the baby spinach leaves and set aside until ready to use
Rehydrate the porcini mushrooms in about 1 pint of boiling water
Next, chop the onion finely and fry in a large saucepan in olive oil until translucent over a medium flame
Add the chopped garlic to the onions in the pan and stir for a minute
Add the chestnut mushrooms to the pan, season with salt and pepper and cook for about 5-8 minutes until the mushrooms have softened
Once the mushrooms are ready, add the rice to the pan and stir for a minute
Crumble a stock cube into the mix and pour in the rehydrated porcini mushrooms and water mix
Simmer over a medium heat until all the water is absorbed, keep stirring every couple of minutes
Whilst this is simmering boil about 500mls of water and add this in as soon as most of the original water has been absorbed
Continue stirring until the rice is cooked and the water is almost absorbed again
It should now be creamy and the rice should be plump and tender
Add the cooked lentils straight from the pouch, the baby spinach leaves, salt and pepper to season and keep stirring until the spinach just wilts
If needed, cook off some of the liquid on a high heat until you have your desired consistency
Serve right away with a drizzle of truffle oil
