This Mushroom and Spinach Risotto is made with regular rice and really is a dish you can make your own AND in less than 30 minutes.
I wasn’t going to cook this meal, because I picked up a couple of ready made organic chicken and leek risottos at the Good Food and Wine show last week. I had spent the weekend running around and the instant but additive-free meal sounded like a perfect option. However, plans changed when I opened the pantry and found that the risotto packets have expanded and were on the verge of blowing up and sending a splatter of risotto all over my wire rack pantry. I quickly discarded them and the idea of an instant meal, and went on to cook my own.
But then of course, I didn’t have any chicken so it had to become a vegetarian version. To makes matters worse I also discovered that I was out of arborio rice – the traditional rice variety used in risotto making. Aw well. I had to improvise and used regular long grain rice instead. I prepared it in the exact same way as I would arborio. Within 10 minutes of beginning to cook, Mr Chipconnoisseur came into the kitchen, seduced by the wonderful aroma that began to fill the house… “Mmm… smells really good”, he said. And it did.
I added the classic trimmings of butter, stock and mushrooms, complemented by bay leaves, a dash of white wine, baby spinach leaves and some Parmesan cheese. But feel free to make it your own and add the things you like, or happen to have on hand. I was even thinking that it go really well as a side to steak or grilled chicken!
Meatless Monday: Mushroom and Spinach Risotto
- 4 button mushrooms, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 bay leaves
- ¾ cup long grain rice
- 2 cups vegetable stock OR 1 ¾ cups stock + ¼ cup white wine, mixed together
- ½ tbsp powdered Parmesan
- 25g (large handful) of baby spinach leaves
- extra Parmesan cheese
- freshly ground black pepper, to taste
- Heat 1 tablespoon olive oil in a small fry pan over medium heat. Add sliced mushrooms and cook for 2 minutes, stirring, or until browned all over. Set aside.
- Place butter and 1 tablespoon olive oil in a medium saucepan. Heat over medium high heat until bubbling. Add rice and bay leaves and stir fry in the butter for about 1 minute.
- At this stage, add a quarter of the stock and bring to a boil. Cook for 4 minutes, stirring.
- Add half the remaining stock and bring up to a boil again. Reduce heat to a slow simmer and half cover the saucepan with a lid. Cook for a further 5 minutes, stirring from time to time.
- Add mushrooms and the rest of the stock and simmer down, covered with a lid for another 4 minutes or until all the stock has been absorbed and the rice is tender.
- Add Parmesan cheese and spinach leaves and mix well.
- Divide risotto between bowls and serve with extra Parmesan cheese and freshly ground black pepper.