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Delicious Paella

Full Recipe in Details

This week’s recipe is inspired by the amazing Tour de France (Gabriel Gate on French wild picked Mushrooms) and also Miguel from the Living Room. Miguel cooked a great Barley and mixed Mushroom dish last week.

I love Risotto and one of the easiest and quickest versions is simply with Fresh herbs and Mushrooms…its delicious and so good for you. If you don’t like Mushroom, use Roasted sliced Parsnip and/or Chorizo (sausage) instead…also divine. See the recipe below with thanks to Taste.

Nutrition – Mushrooms are a low-calorie food eaten cooked, raw or as a garnish to a meal. In a 100 g serving, mushrooms are an excellent source (higher than 20% of the daily value) of B vitamins, such as riboflavin, niacin and pantothenic acid, an excellent source of the essential minerals, selenium (37% RDI) and copper (25% RDI), and a good source (up to 20% RDI) of phosphorus and potassium. Fat, carbohydrate and calorie content are very low.  When exposed to ultraviolet light, even after harvesting, natural ergosterols in mushrooms produce vitamin D2 as well.

This week’s promotion – It’s a perfect time to make a delicious vegetable, chickpea and lentil soup. Red and green Aussie lentils and chickpeas are reduced this week (see the local list) to only $2.50 a bag…please take advantage of this great offer from our Wimmera farmers…and keep eating local.

  • 1 litre salt-reduced vegetable or chicken stock (better still, make a mushroom stock with dried mixed mushrooms and fresh Thyme)

  • 1 1/2 tablespoons olive oil

  • 1 bunch Spring onion, finely chopped

  • 200g baby mushrooms, sliced

  • 1 1/2 cups Arborio Risotto Rice

  • 1/2 cup dry white wine (safe for kids as the alcohol will evaporate in the cooking)

  • 150g fresh baby spinach

  • 3/4 cup finely grated fresh parmesan (use less or substitute with some cheddar/parmesan for the kids)

  • 30g butter, chopped

  • 2 med roasted Parsnip (sliced lengthways and quartered into 3 cm lengths) – optional

  • 2 garlic cloves, finely grated – optional

  • Place stock and 1 cup cold water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer. Reduce heat to low to keep hot. Heat oil in a large heavy-based saucepan over medium-high heat.

  • Add Spring onion and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and parsnip, if using, in last minute of frying.

  • Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed. Add 1/3 cup stock mixture to rice mixture.

  • Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is nice and tender.

  • Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season with ground Pepper to taste, as well as fresh Thyme or Parsley. Serve with more grated parmesan and/or toasted pine nuts if you like.


Have a great week ahead and happy local farms eating!

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