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Spinach and vegetable risotto
Spinach and vegetable risotto
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a creamy spring vegetable risotto.
Ingredients:
  • 1l vegetable stock
  • 200g brown cup mushrooms, thinly sliced
  • 1 brown onion, finely chopped
  • 3 carrots, peeled, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 200g rice
  • 125ml white wine
  • 1 bunch asparagus, woody ends trimmed, halved lengthways, coarsely chopped
  • 40g parmesan
  • 80ml cream
  • 40g butter
  • 120g pkt Baby Spinach
  • Finely grated parmesan, extra, to serve
Instructions:
  • In a saucepan, bring the stock to a boil over medium heat, then lower the heat to a gentle simmer.
  • In a large saucepan, heat half of the oil over high heat. Cook mushrooms, stirring occasionally, for 5 minutes until they are light brown and tender. Transfer to a bowl.
  • In the same pan with the leftover oil, sauté the onion, carrot, and garlic until the onion softens (about 5 mins). Stir in the rice and cook until the grains look glassy (about 2 mins). Pour in the wine and stir constantly until absorbed (about 2-3 mins).
  • Pour the stock into the rice mixture and stir continuously with a wooden spoon until fully absorbed. Continue this process, adding more stock gradually and stirring until the rice is al dente and the risotto is creamy, which should take approximately 20 minutes.
  • Combine the mushroom with the asparagus, parmesan, and cream in the pan, stirring until well mixed.
  • Cook butter and spinach in a small saucepan over medium heat, stirring occasionally, for 3 minutes until butter melts and spinach wilts. Allow it to cool slightly, then transfer to a food processor and finely chop.
  • Serve the risotto in individual bowls, top with the spinach mixture, and garnish generously with extra parmesan.

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