ニオミ・スマートさんのインスタグラム動画 - (ニオミ・スマートInstagram)「ad | This is my Creamy Mushroom Risotto recipe, in partnership with @OriginsUK to celebrate the launch of their Mega-Mushroom Soothing Hydra-Mist with Snow Mushroom. Snow mushroom is known to absorb seven times its weight in water, and with the hyaluronic acid this product is super hydrating and plumping for the skin #DiscoverOrigins. I hope you love the recipe I’ve created using a beautiful mixture of mushrooms, inspired by this product! It’s 100% vegan, and oh so delicious and creamy with a tanginess from the lemon - absolutely perfect for this time of year. Creamy Mushroom Risotto Recipe: 1 tbsp Olive Oil 1 White Onion, diced 4 Cloves Garlic, diced 350g Mixed Mushrooms - I used chestnut, shiitake, enoki, oyster 2 Porcini Mushrooms, thinly sliced (can use any mushroom) 250g Risotto Rice 200ml White Wine (Large Glass) 80g Vegan Cheese, grated Handful Fresh Parsley, chopped 1 litre Vegetable Stock 1 Lemon, zest and juice Optional Truffle Oil Salt and pepper 1. Fry the onion in olive oil over a medium heat for 5 minutes until golden. 2. Add the garlic and tear up the mixed mushrooms straight into the pan, but only add the enoki or delicate mushrooms for the end. Season with salt and pepper. 3. Add risotto rice and fry for 2 minutes before adding the white wine. Stir until absorbed. 4. Add a small amount of stock, and keep stirring. Once absorbed, continue this process. It will take approximately 20-30 minutes. 5. Meanwhile in a separate frying pan, fry the sliced porcini mushrooms (or other mushroom) in a little olive oil and sea salt until golden and crispy. Set aside. 6. Once all the stock has been absorbed and the rice is cooked, add most of the lemon zest and juice, parsley, and cheese, and the enoki mushrooms if using. 7. Serve with the remaining lemon zest and fried porcini mushrooms. To be super indulgent, drizzle with truffle oil!」5月22日 19時21分