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