Meatless Monday: Mushroom and Spinach Risotto
It really is a dish you can make your own: add (frozen mix of) carrots, peas, corn or roasted pumpkin, rocket, bacon. Anything really... and it's ready in less than 30 minutes. Omit the cheese and use margarine for a dairy-free and vegan version.
Servings: 2
Ingredients
For the Mushroom and Spinach Risotto:
- 4 button mushrooms sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 bay leaves
- 3/4 cup long grain rice
- 2 cups cups vegetable stock or 1¾ cups stock + ¼ cup white wine mixed together
- 2 tbsp finely grated Parmesan, plus extra
- 25 g baby spinach leaves (large handful)
To serve:
- freshly ground black pepper, to taste
Instructions
To prepare the mushrooms:
- 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.
To make the Mushroom and Spinach Risotto:
- 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.
To serve:
- Divide risotto between bowls and serve with extra Parmesan cheese and freshly ground black pepper.
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