Mushroom & Spinach Risotto

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 ounce butter
• 1 onion, chopped
• 5 ounces chestnut mushrooms, sliced
• 1 garlic clove, crushed
• 5 ounces arborio rice
• 2/3 cup dry wine
• 4 sun-dried tomatoes, chopped
• 2 cups vegetable stock, hot
• 2 tablespoons fresh parsley, chopped
• 1 ounce parmesan cheese, freshly grated
• 4 ounces baby spinach, washed if necessary

Recipe

• 1 heat the oil and butter in a large deep frying pan. add the onion and cook gently for 5 minutes until softened. stir in the mushrooms and garlic and cook gently for 2-3 minutes.
• 2 stir in the rice to coat with the onion and mushroom mixture. pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
• 3 reduce to a gentle heat. add the tomatoes and 1/2 cups of the stock and cook for about 5 minutes until the liquid is absorbed. pour in a further 1/2 cup of stock and continue cooking until absorbed.
• 4 repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
• 5 stir in the parsley and half the parmesan. season to taste. scatter the spinach over the risotto.
• 6 cover and cook gently for 4-5 minutes until the spinach has just wilted. serve immediately sprinkled with the remaining parmesan.