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!
Wontons (or dumplings) have been a firm favourite of mine for a very long time, and I have many a happy memory attached to them. Cheap nights of dumplings and wine with friends were a firm fixture of my early 20s, and whilst the dumplings then might not have been of the highest quality, we didn’t mind (that may have been due to the equally cheap wine!). I’ve also been lucky enough to eat dumplings in various parts of China, both when visiting my parents (they lived there in my early 20s for a few years) and on a study tour in my final year of uni.
Mushrooms appear in my veggie box with somewhat regularity and I always find ways to use them by adding them to pasta sauces, throwing them in stir-fries or curries or cooking them up for breakfast (which is B’s favourite way to eat them!). I rarely make them the star of the dish though, so when I got a large bag full of little button mushrooms in my last veggie box delivery I decided it was time to change all that, and went hunting for a mushroom focused recipe to try out!