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Mushroom and Spinach Risotto
By Andy | January 2, 2008
Mushroom and Spinach Risotto
Serves 4
Prep time : 20 minutes
Cooking time : 40 minutes
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Ingredients
1 kilogram mushrooms.
2 bunches of English spinach.
500 grams finely diced onions.
5 cloves garlic, crushed.
30 grams butter.
1 tablespoon olive oil.
3 cups of aborio rice.
3 litres of chicken stock. Shop bought is OK, if you want to make your own, check out our chicken stock recipe here.
1/2 cup grated parmesan.
Method
Wash the mushrooms, finely dice them.
Wash the spinach, remove the stems and finely chop.
Shred spinach leaves.
Heat the butter in a pan over medium heat.
Add the onions and garlic and sweat them until onions are transparent.
Add the mushrooms, coat with the onion and garlic mix.
Add the spinach, cook the mix for a further 10 minutes.
Once the mix is cooked, set aside in a bowl to cool.
Add the oil to the pan and heat over medium heat.
Add the rice to the oil, fry the rice until the majority of it becomes transparent.
Add the stock to the pot, bring to the boil then return to a simmer.
Cook for 15 minutes, stirring often.
For the final 5 minutes, add in the mushroom and spinach mix, and continuously stir the risotto.
By this stage, the risotto will be looking creamy. It is cooked once the rice has only the slightest hint of being “al dente”.
Stir in the parmesan.
Serving
Delicious heaped into pasta bowls, topped with freshly grated parmesan and served with nice crusty bread
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Topics: Vegetarian | No Comments »
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