• 400g mixed mushrooms, sliced (I used chestnut, beech and shitake)

• 200g baby kale

• 1 lemon, zested and juiced

• 1.25L hot chicken or veg stock

• 3-4 medium sized shallots

• 3 cloves garlic, chopped

• 80ml vermouth (or white wine)

• 5g of fresh dill, chopped

• 100g solf goats cheese

• 60g roasted hazelnuts, chopped

Instructions

1. Melt 50g of butter and a splash of olive oil in a larger frying pan over medium heat. Fry the mushrooms until deep golden brown on both sides. Season with salt and pepper. Remove from the pan and set aside. Toss mushroom sin half of the lemon zest.

2. Melt the remaining butter in the frying pan over medium-low heat, and sauté the shallots until soft. Stirring often.

3. Turn the heat up to medium-high and add risotto to the pan. Stir for 1-2 minuted until the rice has a nice sheen. Add vermouth/wine and stir until absorbed.

4. Add 1 ladle chicken stock and stir until absorbed. Keep repeating this process until all the chicken stock is used and the rice has a nice creamy texture. Make sure to keep stirring throughout.

5. When the all the stock is absorbed, add in the remaining lemon zest and stir.

6. Toss the kale in the remaining lemon juice and stir into the risotto, add in mushrooms and most of the dill – keep some to top with – and stir gently to combine.

7. Top with crumbled goats cheese, hazelnuts and remaining dill and serve hot.