CRICKET & MUSHROOM RISOTTO


Creamy and mouth-watering risotto made with edible insects. Thanks to the chestnut mushrooms, this meal is an amazing source of vitamin D. It's also packed full of protein.

We'd like to invite you to indulge in this creamy and mouth-watering risotto. Thanks to the chestnut mushrooms, this meal is an amazing source of vitamin D which we all need right when the sunny days are over. It's also packed full of delicious high protein crickets!

 

Serves: 2

Time: 45 mins


INGREDIENTS


Ready to Cook Dried Crickets - 30g

Truffle Oil - 15ml

Porcini Mushroom Powder - 10g

Mixed Herbs - 2g

Onion - 1

Garlic Clove - 1

Chestnut Mushrooms - 10

Parsley - small bunch

Risotto Rice - 200g

Olive Oil - 1 tbsp

White Wine - 100ml

Crème Fraiche - 1 tbsp

Vegetable Stock - 400ml

Parmesan - 50g



METHOD


MAKE THE RISOTTO BASE | 20 mins

  • Preheat oven to 170C/150C fan/gas 3.

  • Chop the onion, garlic, slice mushrooms and make the vegetable stock.

  • In a medium saucepan, fry the onions and the garlic in a tablespoon of olive oil until translucent, then add half the mushrooms (save half for roasting) and rice and sauté for 2 minutes stirring constantly.

  • Add the wine to the pan and reduce until the rice has absorbed all of the wine, then add 3/4 of the vegetable stock and reduce the heat to a low simmer. Cook the risotto for 15-20 minutes, or until the rice is just cooked or al dente.


ROAST MUSHROOMS | 18 mins

  • Whilst it cooks, add the remaining sliced mushrooms, crickets, truffle oil, half sachet mixed herbs and salt and pepper to a baking tray.

  • Roast in the oven for 15 minutes or until the mushrooms are well cooked.


FINISH RISOTTO | 5 mins

  • Once the rice is cooked, add to the pan the remaining mixed herbs, parmesan, crème fraiche, porcini powder and chopped parsley.

  • Pour in as much of the remaining veg stock as needed to reach a creamy risotto consistency. Check the seasoning and add salt and black pepper to taste.


PLATE UP | 2 mins

  • Serve the risotto straight away into warmed bowls.

  • Top with the roasted crickets and mushrooms, and grated parmesan to finish.


Cook this recipe with our Ready to Cook Dried Crickets.

Start cooking up your own delicious meals.