mustard + mushroom risotto


Serves 4

  • 500g swiss brown mushrooms, sliced
  • 1 tbsp Keen’s Mustard Powder
  • 2 tbsp butter
  • 4 tbsp olive oil
  • 3 large cloves garlic, crushed
  • 1 leek, the white part only, very finely chopped
  • ¼ cup dry white wine
  • ¼ cup cream (optional)
  • 4 cups vegetable stock or broth
  • 1 cup arborio rice (uncooked)
  • 2 cups Tuscan kale, chopped finely
  • Salt and pepper
  • Additional hot water (if required to cook the rice further)


  • Mushrooms
  • Thyme or parsley (optional)
  • Parmesan
  • Salt and pepper


  1. In a large heavy pot over high heat, add 2 tbsp olive oil and 1 tbsp of butter, once melted, add ½ the mushrooms, 1 clove of crushed garlic, salt and pepper and cook until golden and soft. Remove the mushrooms from the pot, repeat with remaining mushrooms adding 1 tbsp of olive oil to cook and then set aside.
  2. Reduce the heat to medium and add the remaining olive oil, butter, Keen’s mustard powder, garlic and leek, cook for a few minutes until the leek begins to soften.
  3. Add the wine, stirring rapidly until mostly evaporated. Add the rice and stir for a minute. If you are adding cream, add it here, once the rice has cooked for a few minutes.
  4. Gradually add the stock, pouring in 1 cup at a time every few minutes, stirring occasionally after adding each cup. Continue stirring occasionally until the rice is cooked, and the risotto is a creamy consistency (it shouldn’t be gluggy and stick together in clumps). This should take around 15 minutes.
  5. Stir in half of the cooked mushrooms, the kale, ¼ cup of parmesan cheese (optional) until the kale has cooked a little, then add some salt and pepper to taste.
  6. Serve hot immediately, adding the remaining mushrooms on top.

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