Mushroom & Spinach Risotto
I am back to the spinach again! This time it's a risotto! I always find a risotto is a good standby, as you don't really have to think about it, it's just a case of making your standard risotto recipe and throwing in whatever you want! Sometime it is good not to have to measure things out, but I have noted down how much I used, as I don't have a recipe!
Spinach and Mushroom Risotto
500g mushrooms, sliced
2 handfuls of spinach leaves, rinsed and chopped
1 clove garlic, finely chopped
200g arborio risotto rice
1 pint vegetable stock
1 glass white wine
1 tbsp olive oil
1 knob of butter
1 handful basil, rinsed & torn
salt and pepper to taste
Heat the oil and stir in the rice until well coated. Pour in the wine and stir until absorbed. Ladel in a little stock at a time and stir until absorbed, keep adding until rice is creamy, but al dente.
Fry the mushrooms until tender and then add the spinach and cook until wilted. Grate some nutmeg over the mushrooms and spinach and stir in.
Add the mushroom mixture to the risotto and stir in. Season with salt and pepper and add the basil.
Serve on warm plates, topped with parmesan!
We love risotto! Our favourite is a mushroom and basil risotto, but I decided to add spinach this time and it certainly added to the depth of flavour. I think I will be adding spinach to mushroom risotto from now on!
I was going to add asparagus to it, but I am getting a bit of resistance from Graham on the whole aparagus, tasting like broccoli stalks front! I will keep persevering with it! I heard asparagus are great fried in butter, so that might be the next tactic!