Mushroom & spinach risotto
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 50 - 55 mins
Vegetarian
- 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.
- 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.
- Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
- Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
574 kcalories, protein 17.0g, carbohydrate 70.0g, fat 22.0 g, saturated fat 10.0g, fibre 5.0g, salt 1.93 g
Recipe from Good Food magazine, May 2002.
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http://www.bbcgoodfood.com/recipes/3245/
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 50 - 55 mins
Vegetarian
Ingredients
- 1 tbsp olive oil
- 25g butter
- 1 onion , chopped
- 140g chestnut mushrooms , sliced
- 1 fat garlic clove , crushed
- 140g arborio rice
- 150ml dry white wine
- 4 sundried tomatoes , chopped
- 500ml hot vegetable stock
- 2 tbsp chopped fresh parsley
- 25g parmesan or vegetarian alternative, freshly grated
- 100g fresh young leaf spinach , washed if necessary
- warm ciabatta and green salad , to serve
574 kcalories, protein 17.0g, carbohydrate 70.0g, fat 22.0 g, saturated fat 10.0g, fibre 5.0g, salt 1.93 g
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