Name: Mushroom and spinach risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 510.00 gm vegetable liquid stock; 18.20 gm olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 120g button mushrooms, thinly sliced; 120g Swiss brown mushrooms, sliced (see note); 400.00 gm arborio rice; 80g baby spinach; 125.00 ml finely grated parmesan cheese

Mushroom and spinach risotto

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Cozy up with a savory mushroom and spinach risotto.

Ingredients:

510.00 gm vegetable liquid stock
18.20 gm olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
120g button mushrooms, thinly sliced
120g Swiss brown mushrooms, sliced (see note)
400.00 gm arborio rice
80g baby spinach
125.00 ml finely grated parmesan cheese

Instructions:

Preheat your oven to 180°C/160°C fan-forced. In a medium saucepan over medium-high heat, bring the stock and 2 1/2 cups of cold water to a gentle simmer.
- Heat oil in a flameproof, ovenproof casserole dish. Saute onion and garlic until softened. Add mushrooms and cook until tender. Stir in rice and coat with the mixture. Add stock, cover, and bring to a boil. Bake until rice is tender and liquid is absorbed, about 25 minutes.
Take the dish out of the oven and mix in the spinach and half of the cheese. Season tastefully with salt and pepper. Sprinkle the remaining cheese on top before serving.

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