Mushroom, spinach & lemon risotto
Rich, earthy and deeply satisfying, the flavour of this mushroom and spinach risotto is lifted by the addition of finely grated lemon zest.
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Ingredients
- 2 brown onions (300g), chopped finely
- 3 cloves garlic, crushed
- 1 tablespoon finely grated lemon rind
- 300 grams (10 ounces) button mushrooms, halved
- 2 cups (400g) arborio rice
- 1 1/2 litres (6 cups) chicken stock
- 1 cup (250ml) dry white wine
- 300 grams baby spinach leaves
- 2 tablespoons coarsely chopped fresh lemon thyme
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