Super simple, super healthy and super delicious.
Time: 30 Minutes, Serves: 2.
500g pouch of Pitango Free Range Chicken& Garlic Risotto
200g mixed wild mushrooms (e.g. Porcini, Shitake).
2 Cloves of Garlic (chopped)
Fresh Thyme (chopped)
150 grams of freshly shaved Parmesan
Preheat your oven to 180°C. Finely chop the garlic and fresh thyme. Grate 1 teaspoon of lemon zest from the lemon.
Place the whole mushrooms in an oven roasting pan. Sprinkle with garlic, thyme, lemon zest and a drizzle of olive oil. Season with sea salt and freshly ground pepper.
Bake for 20 minutes.
While the mushrooms are baking, heat up the Risotto in a pan following the back of pack instructions.
Plate up the Risotto and top with the mushrooms, freshly shaved parmesan and a squeeze of lemon juice. Enjoy.