Name: Mushroom and spinach risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 1 litre salt reduced chicken style liquid stock; 27.30 gm olive oil; 1 medium brown onion, finely chopped; 250g button mushrooms, sliced; 300.00 gm arborio rice; 125.00 gm dry white wine; 150g baby spinach; 187.50 ml finely grated parmesan; 30g butter, chopped

Mushroom and spinach risotto

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Elevate your menu with delicious mushroom and spinach risotto.

Ingredients:

1 litre salt reduced chicken style liquid stock
27.30 gm olive oil
1 medium brown onion, finely chopped
250g button mushrooms, sliced
300.00 gm arborio rice
125.00 gm dry white wine
150g baby spinach
187.50 ml finely grated parmesan
30g butter, chopped

Instructions:

In a saucepan, combine stock and 1 cup of cold water over medium heat. Simmer for 6 minutes until it starts to bubble. Keep warm over low heat.
In a large heavy-based saucepan, heat oil over medium-high heat. Sauté onion and mushrooms for 5 minutes until onion is softened. Stir in rice and cook for 1 to 2 minutes until coated. Pour in wine and cook for 30 seconds until absorbed.
Stir in 1/3 cup of stock mixture into the rice and cook until absorbed. Continue adding stock mixture, 1/3 cup at a time, stirring until absorbed, until rice is tender.
After taking the pan off the heat, gently fold in the fresh spinach, rich parmesan, and creamy butter. Cover the mixture for 2 minutes to let the flavors meld together perfectly. Season to taste and garnish with a sprinkle of grated parmesan before serving.

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