Mushroom Risotto Recipe with Lemon | olivemagazine

Ingredients

• 25g dried porcini
• 1 vegetable stock cube
• 2 tbsp olive oil
• 200g chestnut mushrooms quartered
• 25g butter
• 3 shallots finely chopped
• 1 clove garlic crushed
• 150g arborio rice
• 1 glass white wine
• 100g spinach chopped
• 50g pecorino (or veggie alternative) finely grated, plus a little extra to serve, if you like
• 1 lemon zested