Mushroom and Spinach Risotto
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons Olive oil
- 150 g Risotto (arborio) rice
- 1 Celery rib ( diced)
- 4 Shallots (peeled and diced)
- 2 Garlic clove (crushed)
- 30 g Dried mushrooms (soaked for 30 minutes)
- 500 ml Homemade vegetable stock
- 0.5 Lemon ((juice only))
- 4 tablespoons Fresh parsley (chopped)
- 1 pinch Fine sea salt and ground black pepper
- 60 g Spinach
- 20 g Parmesan (shavings; to serve (optional))
Method
- Heat 2 tbsp Olive oil in a large pan and then add 4 Shallots, 1 Celery rib and 2 Garlic clove and gently cook for 3 minutes.
- Add 150 g Risotto (arborio) rice and 1 pinch Sea salt and black pepper. Stir and cook for 1 minute.
- Add 30 g Dried mushrooms to the pan with a ladle of the 500 ml Homemade vegetable 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.
- Add 60 g Spinach.
- Stir in the spinach juice of 0.5 Lemon. Serve with 4 tbsp Fresh parsley and 20 g Parmesan on top.