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!
- 1 litre vegetable 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
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.
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.
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.
Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.