Oozy Mushroom Risotto Spinach Salad Quick Lemon & Raspberry Cheesecake

Name: Oozy Mushroom Risotto Spinach Salad Quick Lemon & Raspberry Cheesecake
Yield: Serves 4
Ingredients: 1 organic veg or chicken stock cube; ½ a glass of white wine; 1 teaspoon vanilla paste or extract; 500 g mixed mushrooms, such as chestnut, oyster, shiitake; 1 punnet of raspberries (approx. 150g); 250 g light or low-fat cream cheese, mascarpone cheese or crème fraîche; 2 sprigs of fresh rosemary; 300 g risotto rice; 15 g dried porcini mushrooms; 1 large white onion; 1 stick of celery; olive oil; 1 medium cucumber; 4 heaped teaspoons good-quality lemon curd; 8 gingernut biscuits; 1 lemon; 5 jarred sun-dried tomatoes; 50 g blanched hazelnuts; sea salt & black pepper; 50 g butter; extra virgin olive oil; good-quality dark chocolate (approx.70% cocoa solids), for grating; 1 tablespoon balsamic vinegar; 100 g pinenuts; ½ a small bunch of fresh flat-leaf parsley; ½ a lemon; a 40 g chunk of Parmesan cheese; a large knob of butter; a small bunch of fresh thyme; 1 tablespoon icing sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Risotto

1 large white onion
1 stick of celery
2 sprigs of

Dessert
Side dish
Main course
Gluten-free
Vegetarian

Method

To Start

Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large high-sided saucepan on a medium heat. Turn the grill to full whack. Put 4 tumblers for the puddings into the freezer. Put the standard blade attachment into the food processor.

Risotto

Halve and peel the onion, t

Ingredients

Risotto

Method

To Start

Risotto

Photos