Mushroom & spinach risotto
- 1L hot vegetable stock, made with 1 stock cube
- 15g butter
- 3 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 350g Asda Arborio Rice
- 2 tsp fresh thyme leaves
- 100ml dry white wine
- 2 x 150g packs Extra Special Exotic Mushrooms, sliced
- 160g bag Asda Baby Spinach
- 40g Parmesan, shaved or grated
Put the stock in a pan on a very low heat to keep it warm while you make the risotto.
Heat the butter and 1 tbsp of the oil in another saucepan and cook the onion and garlic until soft.
Add the rice and thyme, stir to coat in the oil, then cook for 1 minute over a low heat. Add a ladleful of hot stock. Cook, stirring, until the stock is almost absorbed. Add 75ml of the wine and continue to cook over a low heat until almost absorbed.
Keep adding the stock a ladleful at a time, waiting for each addition to be almost absorbed before adding the next. Stir frequently. Cook like this for 15-20 minutes until the rice is tender. You may not need to use all the stock.
A few minutes before the risotto is cooked, heat the remaining oil in a pan until hot and carefully add the mushrooms. Cook until browned. Add the spinach and stir until just wilted. Pour in the rest of the wine and cook for a further 30 seconds.
Add to the risotto, stir through and serve with the Parmesan sprinkled on top.
Please drink responsibly. For the facts, visit drinkaware.co.uk.