Mushroom and spinach risotto | FOODWISE
Risotto really is a dish you can make your own. Ready in less than 30 minutes, it's the perfect way to use up vegetable odds and ends from your fridge and pantry.
Ingredients
- 4 button mushrooms, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 3 bay leaves
- ¾ cup long grain rice
- 2 cups vegetable stock OR 1 ¾ cups stock + ¼ cup white wine, mixed together
- ½ tbsp powdered Parmesan
- 25g (large handful) of baby spinach leaves
- extra Parmesan cheese
- freshly ground black pepper, to taste
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