Meatless Monday – Mushroom and spinach risotto

#meatlessmonday mushroom and spinach #risotto #italian

If you’re like one of the billion of people who stayed up late or wake up extra early for the World Cup final, you’re probably feeling just as wrecked as I am at the moment. After a series of incredibly long, drawn out matches in the last couple of rounds, nothing made me happier than seeing a ball actually hitting the back of the net, and quite satisfyingly so. I just noticed I’ve been posting Italian dishes every Monday. Quite simply it’s because they’re fairly easy to make and with very little hassle. I like my victories delivered on a plate!

This recipe is from Taste, the only thing I have changed is replace chicken stock with vegetable. Other than that it’s a fool proof recipe!

Ingredients

  • 1 litre vegetableĀ 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

Instructions

  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.

  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.

  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.

  4. Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.

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