Chia Seed & Mushroom ‘Risotto’

Chia Seed & Mushroom ‘Risotto’

From Stonesoup
I have 2 warnings with this dish. If you’re not a fan of slimy or gooey textures, this won’t be the best recipe for you. If that hasn’t deterred you, make sure you drink lots of water to keep everything regular.

Enough for 2
3-4 tablespoons butter
4 field mushrooms, sliced
100g (3.5oz) chia seeds
2 cups chicken or vegetable stock
2 large handfuls grated parmesan, plus extra to serve
large handful baby spinach, to serve

1. Heat half the butter in a medium saucepan. Cook mushrooms over a medium heat until well browned and soft. Remove and keep warm.

2. Add the rest of the butter, chia seeds and stock to your saucepan.

3. Bring to a simmer and cook for about 5 minutes or until the texture is oozy like a good risotto.

4. Stir in parmesan and serve the ‘risotto’ with mushrooms on top and baby spinach on the side.

VARIATIONS
no chia seeds? – Make a red lentil ‘risotto’ instead. Use (200g / 7oz red lentils and 3 cups stock).

dairy-free / vegan – replace butter with extra virgin olive oil and replace parmesan with brazil nut ‘parmesan’.

no stock – like a regular risotto, we’re really relying on our stock to provide flavour. The only thing I’d consider trying is a mixture of tomato passata and water.

carnivore – cook some crumbled pork sausages with the mushrooms.