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Mushroom and Spinach risotto




Source of Recipe


unsure






Recipe Introduction


serves 4
prep and cook around 35 min
can be easily made vegetarian

If you can't get fresh used frozen spinach (but I like how the fresh stuff wilts better)





List of Ingredients



• 1/4 cup olive oil
  
• 2 cups arborio rice
  
• 1 bunch english spinach
  
• 500g cup mushrooms, sliced
  
• 1/2 cup white wine
  
• salt and pepper to taste
  
• 1 onion, finely chopped
  
• 1l (4 cups) chicken stock (or vego)
  
• 1/2 cup shaved parmesan (I use some cream or mozzarella for a much milder version or none at all)
  






Instructions



1. Wash and trim spinach.
   
2. Heat 2 tbs oil in a medium saucepan over medium heat. Add mushrooms. Cook for 3 minutes or until soft.
   
3. Remove and set aside. Bring stock to the boil in the sauceapn (I cheat and microwave sometimes), reduce heat and simmer.
   
4. Heat 1 tbsp oil in lage saucepan over medium heat. Add onion, cook for 2-3 minutes or until soft.
   
5. add rice and stir rapidly until well coated with oil.
   
6. Add wine and stir until absorbed. Stirring constantly, add ladelfulls of the hot stock adding to it gradually as it gets absorbed.
   
7. Finsih when nearly all the stock is absorbed (approx 20 minutes)
   
8. with the final 1/2 cup of stock add mushrooms and spinach. Cook stirring 3-4 minutes to complete absorbtion and wilt spinach.
   
9. Remove from heat, season and stir through cheese. Please serve immediately. It makes Ok leftovers but is best by a mile fresh.
   






Final Comments


leftover risotto is a good stuffing or can be rolled in balls and deep fried. Never trust a risotto that takes less than 20 minutes to prepare.