Mushroom & spinach risotto
- Preparation and cooking time
- Prep: -
- More effort
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 25g butter
- 1 onionchopped
- 140g chestnut mushroomssliced
- 1 fat garlic clovecrushed
- 140g arborio rice
- 150ml dry white wine
- 4 sundried tomatoeschopped
- 500ml hot vegetable stock
- 2 tbsp chopped fresh parsley
- 25g parmesanor vegetarian alternative, freshly grated
- 100g fresh young leaf spinachwashed if necessary
- warm ciabatta and green saladto serve
Nutrition: per serving
- kcal574
- fat22g
- saturates10g
- carbs70g
- sugars0g
- fibre5g
- protein17g
- salt1.93g
Method
step 1
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.
step 2
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.
step 3
Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
step 4
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.
