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Risotto is a beautiful thing, and just about everyone will have their own version. This risotto hits ALL the umami flavour notes, as well as having a great balance of macros - chicken for protein, rice for carbs, Extra Virgin Olive Oil for good fats and of course a virtual truckload of plant-based goodies from the aromatics and the mushrooms.

I love it for a cozy, comforting dinner with plenty of leftovers for stashing in the freezer or taking for lunches during the week. And although it takes a little time and the odd stir, it is at it’s essence a one-pot wonder.

vitamin D anD shrooms - the backstory

Okay so this is a very cool little fact you should know! Mushrooms (just like us) are able to produce their own vitamin D, when exposed to sunlight. All you need to do is put your mushies outside (gills up) for 15-30 minutes to have a little sunbake. You can then store them back in the fridge, or cook them up. Once generated, the vitamin D content of mushrooms is stable during storage or cooking. If they’ve been sunshine activated, just 3 regular sized mushrooms provides our daily vitamin D needs.