Spinach and Mushroom Risotto
Over a year ago
2,664 views
Ingredients
- 300g arborio risotto rice
- 250g mushrooms - chopped
- 100g spinach leaves - chopped
- 1 leeks - sliced
- 2 tblspn olive oil
- 250ml dry sherry
- 750ml vegetable stock
- 1 clove garlic - crushed
Accompaniment
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Method
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1
1. Heat the 2 tblspn olive oil in a pan and gently fry the leeks and garlic for 2-3 minutes.
2. Add the arborio rice and stir, coating the rice, until slightly golden brown.
3. Add the mushrooms and keep stirring for 4-5 minutes.
4. Add the sherry and stir constantly until the liquid has been absorbed.
5. Stirring constantly, add 200ml of vegetable stock. Simmer gently, and as the liquid gets absorbed keep adding adding a little more stock while stirring and simmering until all the stock has been absorbed and the rice has a creamy texture but retains some "bite".
6. Stir in the spinach for 1-2 minutes. Server in heated bowls.
Each serving provides about 440 calories and 7.8 grams of fat (16% of calories being provided by fats)
Very easy recipe. I now use tis as a base and add whatever leftover veg I have.
Very good, I used Crimini mushrooms and Sauvignon Blanc instead of Sherry. I also topped it with shredded Parmesan cheese.