Mushroom and spinach risotto
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.
Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
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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