Mushroom & Baby Spinach Risotto

I love risotto, and after my first attempt at making it I loved it even more! I was initially put off trying to make it thinking it would be high maintenance (with the need to constantly stir) but found it wasn't tiresome to make at all. I have made this recipe a stack of times, and it never fails. I prefer it without meat however you can add chorizo to the recipe if you prefer meat.


Ingredients:

300g mushrooms, finely chopped

1 onion, chopped

2 cloves garlic, chopped

100g parmesan cheese, grated

2 cups baby spinach

1 litre vegetable (or chicken) stock

2 tablespoons olive oil

1 ½ cups Arborio rice

250ml dry white wine

1 tbs butter

1 tbs fresh thyme

In a saucepan bring 1 litre of stock to the boil, then lower heat. In a separate saucepan add olive oil and sweat onion, garlic and thyme. Add chopped mushrooms and Arborio rice, cook for 2 minutes.

Add wine and reduce mixture by half. Slowly add hot stock to just cover rice, stir well to ensure it does not stick to the bottom. Once stock is absorbed, add more stock until absorbed, then add more and so on. Keep stirring. Before the last bit of stock is completely absorbed, add parmesan, spinach and butter, continue stirring.


Serve immediately. Grate parmesan cheese on top once in serving bowl.


Bellisimo! I dare you not to like it!

*note: if you would like to add meat you can add 3 sliced chorizo sausages. Slightly sauté them and add with the parmesan, spinach and butter. You can also substitute the wine with an extra 250ml of stock if preferred.