Risotto recipe for 2 people, takes only 20 mins; recipe has olive oil, butter, onion, chestnut mushroom, garlic clove, arborio rice, dry white wine, sundried tomato, vegetable stock, parsley, parmesan, young leaf spinach and salad.
Mushroom & spinach risotto
Course: Risotto
Servings
2
servings
Prep time
50 mins
Ingredients
- Garlic Clove: 1 fat garlic clove, crushed
- Parmesan: 25g parmesan or vegetarian alternative, freshly grated
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, chopped
- Vegetable Stock: 500ml hot vegetable stock
- Parsley: 2 tbsp chopped fresh parsley
- Butter: 25g butter
- Sundried Tomato: 4 sundried tomatoes, chopped
- Young Leaf Spinach: 100g fresh young leaf spinach, washed if necessary
- Salad: warm ciabatta and green salad, to serve
- Chestnut Mushroom: 140g chestnut mushrooms, sliced
- Dry White Wine: 150ml dry white wine
- Arborio Rice: 140g arborio rice
Directions
- Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
- Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
- Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
- Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
