Add this tasty mushroom and spinach risotto to your repertoire of meals.
To Prep 0:15 | To Cook 0:40 | Ingredients 9 | Difficulty EASY | Servings 4
Ingredients:
- 1 litre salt-reduced chicken stock
- 1 1/2 tablespoons olive oil
- 1 medium brown onion, finely chopped
- 250g button mushrooms, sliced
- 1 1/2 cups arborio risotto rice
- 1/2 cup dry white wine
- 150g baby spinach
- 3/4 cup finely grated parmesan
- 30g butter, chopped
To Make
Step 1
Place stock and 1 cup cold water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer. Reduce heat to low to keep hot.
Step 2
Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed.
Step 3
Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender.
Step 4
Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.
Tip: Adding more than 1/3 cup stock at a time will make the risotto cook too quickly, and the rice will not be tender. Make sure the stock is hot when adding it to the pan.
Variation: Once you get the hang of making risotto you can vary the flavour combinations easily. You can make a chicken and pesto risotto by replacing the onion with a medium leek, trimmed, washed and chopped. Omit the mushrooms and spinach and instead add 1/4 cup of basil pesto and two cups of chopped cooked chicken (you can use leftover roast chicken) in step 4.
Originally published on taste.com.au | Recipe by Lucy Nunes
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