mushroom & spinach risotto
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
Ingredients
- 2 cups of Arborio Rice
- 1 Onion & 4 Garlic Cloves (Chopped)
- 2 sticks of Celery (Chopped)
- 2 tbsp Nuttelex or Butter
- 500 grams Mixed Sliced Mushrooms (Swiss, Button, Portobello)
- 1/2 cup White Wine
- 1.2 litre of Veggie Stock
- Fresh Thyme/ Parsley
- 1/2 cup Parmesan Cheese (Optional)
- Baby Spinach Leaves
Method
- Peel & finely chop onions, garlic & celery
- toss in a frying pan with the nuttelex or butter until translucent
- add the rice and coat in mixture for 5 mins
- add wine & a little stock, bring to the boil & add thyme
- meanwhile trim the mushrooms & slice.
- toss the mushrooms in a dry pan with a little salt & pepper until browned
- add half of the mushrooms to the mix. keep the rest to 1 side
- keep adding a ladle of stock once the rice absorbs it & keep adding until the rice is cooked
- once cooked, rest the rice & stir in the parmesan (optional), & baby spinach leaves. season with S&P
- top with chopped parsley & rest of mushroom
