Wild mushroom and spinach risotto
Dried porcini mushrooms are a really useful ingredient to keep in your store cupboard. Added to this creamy risotto with fresh mushrooms and spinach they give a deeply savoury concentrated flavour. A smart quick supper for 2
- 25g dried porcini
- 50g butter
- 1 small onionfinely chopped
- 1 clove garliccrushed
- 200g chestnut mushroomssliced
- 150g risotto rice
- a glass white wine
- 750ml vegetable stockkept simmering
- 100g spinachwashed and chopped
- few shavings (optional) parmesan
Nutrition: per serving
- kcal551
- fat23.2g
- saturates13.3g
- carbs69.7g
- fibre7.4g
- protein13.9g
- salt1.09g
Method
step 1
Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.
step 2
Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.
step 3
Tip in the wine and bubble until it’s all absorbed. Gradually add the stock and porcini soaking liquid, stirring until the rice is tender but still has a little bite (you might not need all the stock). Stir through the spinach until just wilted. Serve sprinkled with a little parmesan if you like.
