Mushroom and Spinach Risotto
Time: 50 – 55 mins
Serves 2
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
Does not include seasoning or stock
Recipe adapted from BBC Good Food
Ingredients
- 1 tbsp olive oil
- 25g butter
- 1 onion, chopped
- 140g mushrooms, sliced
- 1 fat garlic clove, crushed
- 140g arborio rice
- 150ml dry white wine
- 4 cherry tomatoes, chopped
- 500ml hot vegetable stock
- 2 tbsp chopped fresh parsley
- 25g parmesan or vegetarian alternative, freshly grated
- 100g spinach, washed if necessary
Method
Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
Reduce to a gentle heat. Add the tomatoes and 125ml of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
