Kasha Risotto — The Birkett Mills

Ingredients

• 1/3 cup Kasha
• 1/2 small onion, finely diced
• 1 cup, peas
• 1 clove garlic, finely sliced
• 2 cups hot stock (chicken or vegetable)
• 1/2 cup white wine
• 1/3 cup dried shiitake
• 2 large portobello mushrooms, thickly sliced
• 2 tablespoons fresh thyme
• 2 tablespoons fresh marjoram
• 1/2 cup chopped parsley
• 2 tablespoon olive oil
• 1/3 cup grated manchego cheese
• large spoonful soft goats curd*
• salt and pepper to taste
• truffle oil (optional but amazing!)