Risotto is one of those meals I don’t make often enough, but when I do I always love it. I needed a break from all the curries I have been eating lately to stay warm and this seemed like the perfect time to whip up a new risotto dish, and mushroom & spinach risotto it was!
I never used to be much of a fan of mushrooms (and I still can’t eat them raw, nooo thankyou) but I’ve definitely come around on them in recent years, so much so I thought it was about time to make them the star of a dish, and boy was it tasty! Plus, making a risotto involves opening a bottle of wine, so I get to enjoy a glass while I’m cooking which is a-ok in my books!
So, on to the recipe!
- 4 cups vegetable stock
- 1 leek
- 2 cloves garlic
- 350g mushrooms (I used a mix of swiss brown & button mushrooms)
- Splash of oil
- 2 cups arborio rice
- 1/2 cup white wine
- 150g baby spinach
- Juice of half a lemon
- 100g feta
- Handful of walnuts
- Bring the vegetable stock to a boil then reduce to a simmer
- Finely dice the leek and mince the garlic
- Thickly slice the mushrooms
- Heat some oil in a large saucepan then cook the leek and garlic for 3 minutes, then add the mushrooms and cook for another 3 minutes, stirring occasionally
- Add the rice and stir through and cook for 2-3 minutes, until the rice is coated in the leek and mushroom mixture
- Add the wine and stir, leaving it to cook until absorbed
- Add the stock a ladleful at a time, stirring occasionally, letting the rice absorb the liquid before adding the next ladleful of stock
- Cook until the rice is al dente then remove from the heat and stir through the baby spinach and lemon juice
- Spoon into bowls and sprinkle with feta and top with some walnuts and serve
Yum yum yum! You can use whatever combination of mushrooms you like, but I think it’s best to have at least two different varieties if possible for a bit more of a flavour mix. If you don’t have feta on hand you can always go with parmesan instead, but personally I’m much more of a feta fan in general (particularly because it can be tricky to find vegetarian friendly parmesan style cheese!).
So now that I’m firmly in the mushroom camp, what do you recommend I start making with them? Otherwise it could be bowls of mushroom & spinach risotto for me for a while (which is really not that big a problem to be honest!).
Are you a risotto fan? Fancy a bowl of my mushroom & spinach risotto?
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