Mushroom Risotto

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3 stars Serves 2

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Ingredients

  • 1 × 140g sachet of Ainsley Harriott Wild Mushroom Risotto
  • 10 cherry tomatoes (optional)
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 × 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.

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