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Recipes | November 21, 2017 | By



  • 2 tablespoons oil (for frying the mushrooms and baby marrow)
  • 600 grams canned mushrooms (drained)
  • 250 grams fresh baby marrow (sliced)
  • 2 onions (finely chopped)
  • 2 teaspoons crushed garlic
  • 4 tablespoons oil (for frying the onions)
  • 800 grams arborio rice
  • 15 grams fresh parsley (chopped)
  • 120 ml lemon juice
  • 50 grams vegetable stock powder
  • 3 liters water
  • 120 grams frozen corn
  • 100 grams frozen peas


  • Fry mushrooms in a pan with a bit of oil. Add lemon juice and salt, pepper and put aside.
  • Fry baby marrow in a pan with a bit of oil. Add a squeeze lemon juice and salt and put aside.
  • In a pot/pan lightly sauté onions and garlic in 4 tablespoons of oil, until soft, do not allow to brown.
  • Once soft, add arborio rice. Stir the rice around so that all the grains are coated in oil.
  • Dissolve 2 heaped tablespoons of veg stock in a litre of warm water.
  • Now begin to add the veg stock liquid. About 500ml at a time. As half the liquid absorbs, add more liquid. When the litre of stock is finished, continue to add plain water, 500 ml at a time. In total, you should end up adding about 3 litres of liquid to fully cooking the rice.
  • To keep the rice from sticking to the bottom of the pot always keep enough water in the pot and stir regularly. Always stir clockwise.
  • When the rice is cooked, add the corn, peas, baby marrow and mushrooms.
  • Now add the parsley and lemon juice and mix in.


Bulk recipe that serves 10