Mushroom & Spinch Risotto

[les]

When my friend sent me some Porcini mushrooms over from Venice ( for no reason) I made this as a thank you to her

Serves 2
Prep Time 10 mins, plus 30 mins for soaking the mushrooms
Cooking Time 40 mins
Ingredients

• 30g Dried Porcini mushrooms
• 1 Medium Red onion, finely chopped
• 1 Clove garlic, finely chopped
• 50g Low fat butter spread
• 200g Champignon Mushrooms, thinly sliced
• Small glass dry white wine
• 150g Arborio rice
• 750ml Vegetable stock
• 150g Baby leaf spinach, washed
• Parmesan shavings to serve
• Salt and black pepper

Method

• Soak the porcini mushrooms according to packet instructions, then strain and reserve the liquid

• Melt the low fat butter in a large heavy duty saucepan
• Add the chopped onion

• cook for a few minutes

• then add the chopped garlic and cook until just soft
• Add the sliced Champignon Mushrooms and cook for 5-6 minutes until they start to soften

• Add the rice and stir until thoroughly coated with the butter

• Pour in a the glass of dry white wine and bring to the boil, keep the heat up fairly high so all the liquid gets absorbed, stirring frequently
• Gradually add the stock, a ladleful at a time, wait till each has been absorbed before adding the next one, this will take about 30 minutes

• Now add the strained porcini liquid, let that absorb slightly before adding the porcini mushrooms
• Finally add the spinach and stir in until wilted
• Season and serve with parmesan cheese and ciabatta

 

[Kathleen]

That sounds really good. Is this a stand-alone meal or did you add anything to it?

 

[JodyK]

This sounds and looks so wonderful!