Mixed mushroom risotto
Easy 4 step dinner recipe
There isn’t anything better than a nice hot dinner on a cold night.
2 Teaspoons olive oil, plus two tablespoons extra
1 Brown onion, cut into small dice
2 Garlic cloves, thinly sliced
500g Mushrooms, cut into pieces (try to get a mixture of field, button, shiitake, king brown, oyster etc)
3 Thyme sprigs
2 Cups baby spinach
½ Bunch parsley, finely chopped
750mL reduced-salt chicken or vegetable stock
⅔ Cup Arborio rice
30g Feta cheese, crumbled
Bring stock almost to the boil in a saucepan. Keep warm.
Heat two teaspoons of olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, for 3-4 minutes or until soft and translucent. Increase heat to medium-high and add garlic, cooking for one minute or until fragrant. Add rice and toast for a minute. Add stock, a ladleful at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasionally. If you run out of stock and the rice needs a little more cooking use hot water or more stock.
Meanwhile, heat the remaining two tablespoons of olive oil in a large frying pan over high heat. Add half the mushrooms and fry until golden brown. Remove mushrooms from pan and repeat with remaining mushrooms. Return all mushrooms to the pan along with the thyme leaves. Cook for a further minute or until fragrant.
Once the rice is al dente (soft but still with a little bite) fold through the mushrooms, spinach leaves and most of the parsley. Divide risotto between bowls and top with the remaining parsley and feta cheese.
Recipe from Sprout Cooking School