Mushroom & Spinach Risotto

vegetarian risotto spinach mushroom sundried tomatoes

Ingredients

  • 1 small onion, diced
  • 1 celery stick, diced
  • 1 small carrot, diced
  • 2 garlic cloves, crushed
  • 140g chestnut mushrooms, sliced
  • 4 sundried tomatoes, chopped
  • 100g fresh baby spinach, washed
  • 140g risotto rice (eg arborio)
  • 500g vegetable stock
  • 150ml dry white wine (eg Riesling or Pinot grigio)
  • 30g parmesan (or vegetarian alternative)
  • 25ml untalted butter
  • 1 tbsp olive oil
  • salt & pepper to taste

Directions

  1. Heat the olive oil and butter in a cast iron casserole dish (or heavy-based saucepan with a lid) until the butter has melted.
  2. Add the mirepoix (onion, cellery, carrot), and cook on a low heat for about 10 mins until softened.
  3. Stir in the garlic and mushrooms. Cook for a couple mins, until fragrant.
  4. Bring the stock to a simmer in a saucepan.
  5. Add the rice to the vegetables and stir until coated in the butter and oil.
  6. Pour in the wine, stirring from time to time, and allow the liquid to evaporate.
  7. Stir in the sundried tomatoes.
  8. Add a ladleful of stock to the rice at a time, stir and allow to evaporate before adding more.
  9. Once the stock has been used up, take off the heat, add the parmesan, season to taste, and scatter the spinach over the risotto.
  10. Cover and leave it for 5 mins.
  11. Remove the lid and stir.
  12. Serve up the risotto and sprinkle with some parmesan, if deired.