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Recipe: Mushroom & Mealworm Risotto

Posted in: recipe, on 27 Dec 2016

edible insects

by JIMINI'S

Had enough of leftovers? Why not try something completely different? Edible insects are eaten all over the world, we've just been slow to catch up here in the west. They're full of protein and nutrients, while the farming of insects require less land, food and water to raise than traditional livestock (as well as producing less greenhouse gas, making it a far more sustainable and eco-friendly form of farming). And when cooked and seasoned well, they're crispy and delicious! So why not give them a go? Thanks to JIMINI'S for sharing this recipe with us — a great way to introduce insects into your diet.

Ingredients

75cl stock cube
1 onion
2cl olive oil
250g risotto rice
12cl white wine
Salt and pepper
150g button mushroom
150g oyster mushroom
1 shallot
18g Imperial Soy Mealworms (1 box)
1/2 flat-leaved parsley
40g grated Parmesan cheese
20g butter

Key info

Prep: 10 minutes
Cooking time: 25 minutes
Rating: Easy

Flavoured Mealworm Triple Pack 3 x 18g

Sold by JIMINI'S

£18.00

Instructions

1 Heat up the stock. Peel and dice the onion.

2 In a casserole dish, sweat the onion with half of the olive oil portion and a pinch of salt. Incorporate the rice until giving lustre (it has to be translucent) then deglaze with the white wine. Let it boil down.

3 Then add one ladle of the stock cube liquid. Once it’s reduced, add the ladles one at a time until the end of the preparation (between 17 to 20 minutes).

4 Clean the mushrooms and slice it in small parts. Peel and dice the shallot. Pick the leaves off and slice thinly the parsley.

5 In a casserole dish, brown the mushrooms in olive oil then incorporate the shallots, salt and cook during 1 minute.

6 Finally, add the Mealworms and the parsley. Salt and pepper. Put everything in the risotto cooked with butter and parmesan cheese.

Chef's Hint:To cook a risotto, forecast between 15 to 20 minutes and 2.5 time more liquid than the weight of the rice.

JIMINI'S

JIMINI'S insects are raised in specialised farms in the Netherlands, thus ensuring the best possible standards of traceability and quality control. Grasshoppers, Crickets and Mealworms are dehydrated and then delicately processed and seasoned in JIMINI'S workshop near Paris to bring you tastes like no other! They are ready-to-eat, crispy, tasty and ideal to open up a meal! Low in calories and high in nutrients, they are the ideal appetiser! Spicing up your evenings, surprising your guests, they will bring you an exceptional moment!