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
nutmeg, grated
1 handful basil, rinsed & torn
salt and pepper to taste
Parmesan
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!
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Now this is something I've never made - a risotto without onions. But now that I think about it, why on earth not? It's just that, whenever I cook risotto, I start by chopping and sweating onions, while I think about what else can go into it. Thanks for showing me another way!
ReplyDeleteJoanna
joannasfood.blogspot.com
Hi Joanna, I used to put onions in my risotto, but I prefer a mushroom risotto, with just a little garlic. I tried it without the onion by mistake the first time and actually liked it better that way!
ReplyDeleteThis looks nice, spinach sounds great. i sometimes cook Zousui(it is kind of japanese risotto without cheese), never tried risotto. i do cook spinach risotto, thank you.
ReplyDeleteOh yum, one of the best comfort foods around. I am like joanna, I always start with onions, just a habit I suppose. Risotto is one of those great foods that you can add just about anything and it will turn out good. (Wonder what chocolate would taste like?) Always up for a good experiment!
ReplyDeleteResistance to asparagus is futile. Graham should be assimilated.
ReplyDeleteHi Millufe , I eat too much cheese anyway, so Zousui sounds good!
ReplyDeleteHi winedeb , I am thinking I should be doing the onion in risotto!
When i worked in a supermarket ( I was still at school), I worked on a deli counter and we made chocolate pizzas! Never had the urge to try one. But adding chocolate to risotto would turn it into chocolate rice pudding, that sounds good!
Mapmaster , I will know who to call on next time Graham rebels!
Happy to oblige, Holler, I've had a lot of experience having my own rebellions ruthlessly suppressed!
ReplyDeleteMapmaster , You are hired!
ReplyDeleteWow! This takes beans and rice to the black tie section. And I would definitely add the asparagus.
ReplyDeleteI am working on Graham & the asparagus! I think it would definitely have added something great to the risotto Rose!
ReplyDeleteHoller that sounds delicious, am definitely going to give that a try soon. I discovered a great greengrocers around the corner from me so I'm determined to cook with more veggies from now on...keep up the great veggie recipes!
ReplyDelete