Mushroom Risotto
Ingredients
- 250g Co-op closed cup mushrooms
- 4x Co-op shallots
- 2x Co-op garlic cloves
- 10g Co-op unsalted butter
- 200g Risotto rice (short-grain)
- 150ml white wine
- 1x Oxo vegetable stock cube
- 80g Co-op spinach leaves
- 20g Parmesan (grated)
- 1x handful fresh parsley (chopped)
- Dash salt
- Dash pepper
Method
1. Slice and finely chop the mushrooms.
2. Peel and finely chop the shallots and garlic.
3. Melt the butter in a frying/sauté pan over a medium heat on the hob.
4. Add the mushrooms, shallots & garlic to the pan and fry for around 5 mins.
5. Sprinkle in the rice and pour in the white wine.
6. Stir the pan for 2 mins.
7. Crumble in the stock cube and season with the salt & pepper.
8. Pour in enough boiling water to cover all ingredients in the pan.
9. Stir well, then leave to simmer over a low heat for 15 mins.
10. Top up the pan with water regularly while it simmers.
11. Add the spinach leaves and stir well. The leaves will shrink as you stir them into the mixture.
12. Add the Parmesan and parsley, continuing to stir until the Parmesan has melted into the risotto mixture.
13. Serve and enjoy!
