Spinach and mushroom risotto


– source: Mushroom and Spinach Risotto - Hungry Healthy Happy

1 Ingredients needed to make a Mushroom and Spinach Risotto (serves 2)

  • 2 tbsp olive oil
  • 150g/0.75 cup risotto rice
  • 1 celery, diced
  • 4 shallots, peeled and diced
  • 2 garlic cloves, crushed
  • 30g dried mushrooms, soaked for 30 minutes
  • 500ml/2 cups of homemade vegetable stock
  • Juice of half a lemon
  • 4 tbsp fresh parsley, chopped
  • A pinch of sea salt and black pepper
  • 2 handfuls of spinach
  • 20g shaved parmesan for serving (optional)

2 How To Make Mushroom and Spinach Risotto - Step by Step

2.1 One: Add the olive oil to a large pan and then add the shallots, celery and garlic

Gently cook for 3 minutes.

2.2 Two: Add the rice, salt and pepper

Stir and cook for 1 minute.

2.3 Three: Drain the mushrooms and add to the pan with a ladle of the stock.

Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.

2.4 Four: Add the spinach and lemon juice

Stir it all in.

2.5 Five: Serve

With fresh parsley and Parmesan on top.

3 Notes

It was alright, not loads of flavour. Maybe the stock didn't have a ton of flavour. Also I didn't have any lemon juice, that probably would have given it more of a zing.

I didn't use parmesan, just some vegan cheese, which I stirred in rather than serving on top.

4 Elsewhere in the garden

Notes that link to this note (AKA backlinks).

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