Spinach and mushroom risotto

– source: Mushroom and Spinach Risotto - Hungry Healthy Happy

Ingredients needed to make a Mushroom and Spinach Risotto (serves 2)

• 2 tbsp olive oil
• 150g/0.75 cup risotto rice
• 1 celery, diced
• 4 shallots, peeled and diced
• 2 garlic cloves, crushed
• 30g dried mushrooms, soaked for 30 minutes
• 500ml/2 cups of homemade vegetable stock
• Juice of half a lemon
• 4 tbsp fresh parsley, chopped
• A pinch of sea salt and black pepper
• 2 handfuls of spinach
• 20g shaved parmesan for serving (optional)

How To Make Mushroom and Spinach Risotto - Step by Step

One: Add the olive oil to a large pan and then add the shallots, celery and garlic

Gently cook for 3 minutes.

Two: Add the rice, salt and pepper

Stir and cook for 1 minute.

Three: Drain the mushrooms and add to the pan with a ladle of the stock.

Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.

Four: Add the spinach and lemon juice

Stir it all in.

Five: Serve

With fresh parsley and Parmesan on top.

Notes

It was alright, not loads of flavour. Maybe the stock didn’t have a ton of flavour. Also I didn’t have any lemon juice, that probably would have given it more of a zing.

I didn’t use parmesan, just some vegan cheese, which I stirred in rather than serving on top.