Mushroom & Spinach Risotto

Photo of Mushroom & Spinach Risotto Continental Recipe Ideas November Wednesday 30, 2011
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Preparation Time
Preparation Time 15
Cooking Time
Cooking Time 30

A healthy and delicious Vegetarian meal.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 2 cups sliced button mushrooms
  • 2 cups sliced Swiss brown mushrooms
  • ¾ cup Arborio rice
  • ¼ cup (60mL) white wine
  • 1 Continental Stock Pot Vegetable
  • 2 cups (500mL) hot water
  • 1 cup baby spinach leaves
  • ¼ cup finely grated Parmesan cheese
  • Freshly cracked black pepper
  • 2 tablespoons fresh thyme, chopped
  • 400g skinless chicken breast fillet
  • Salad for serving

Instructions

  • Heat oil in a large heavy based frying pan and fry onion and garlic until soft. 
  • Add mushrooms and continue to cook until soft.
  • Add rice and stir for 1-2 minutes to coat the grains, add wine and cook, stirring until absorbed.
  • Dissolve Stock Pot in hot water. Add stock ½ cup at a time, stirring, until stock is absorbed. Continue this process until all the stock has been used and rice is al dente, adding a little extra water if needed.
  • Stir through spinach and Parmesan and season with black pepper. Sprinkle with thyme and serve with grilled or barbecued chicken and salad.

 

Hint - The risotto is also delicious served with roast lamb and steamed vegetables.

Mushroom & Spinach Risotto Recipe
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