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.