Wild Mushroom, Lemon & Thyme Risotto with Parmesan & Spring Onion Crisps
Instead of just sprinkling extra Parmesan on your risotto why not try this delicious recipe to add extra bite to your meal.
- 50g grated Parmesan
- 3 spring onions, finely sliced
- 1 tsp olive oil
- Cracked black pepper
Warm the olive oil in a pan and add the spring onions. Cook gently for two minutes until starting to soften. Season with cracked black pepper, remove from heat and allow to cool.
Pre heat the oven to 190c. Place grated parmesan in a bowl, add the spring onions and mix thoroughly. On a grease proof baking tray, evenly divide the mixture into 6 separate mounds and lightly press down to form a rough circle.
Place tray in oven and cook for 8 minutes, until the parmesan is bubbling and turning brown. Remove from oven and place parmesan crisps on kitchen towel to absorb excess fatllow to cool and crisp up.
Warm through a pot of Watmuff & Beckett Wild Mushroom Risotto, divide between two bowls and place three parmesan crisps on each serving.