Mushroom & spinach risotto

Mushroom & spinach risotto

When making classic risotto, keep the stock simmering throughout the cooking time so the rice cooks constantly and evenly to give a good texture.

By , 21 September 2015
Mushroom & spinach risotto
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.64 per serving
Nutritional Info
Each 541g serving contains
  • Fat med
    19.6g
    28%
  • Saturates high
    6.3g
    31%
  • Sugars low
    3.2g
    4%
  • Salt low
    1.2g
    19%
  • Energy 2282KJ 545KCAL
    27%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 422kJ/101kcal.
Ingredients
  • 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
Method
  • 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.

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