Mushroom Risotto

Name: Mushroom Risotto
Ingredients: 1 litre salt-reduced vegetable or chicken stock (better still, make a mushroom stock with dried mixed mushrooms and fresh Thyme); 1 1/2 tablespoons olive oil; 1 bunch Spring onion, finely chopped; 200g baby mushrooms, sliced; 1 1/2 cups Arborio Risotto Rice; 1/2 cup dry white wine (safe for kids as the alcohol will evaporate in the cooking); 150g fresh baby spinach; 3/4 cup finely grated fresh parmesan (use less or substitute with some cheddar/parmesan for the kids); 30g butter, chopped; 2 med roasted Parsnip (sliced lengthways and quartered into 3 cm lengths) – optional; 2 garlic cloves, finely grated – optional

www.amalocal.com.au

Savor a delicious Mushroom Risotto packed with nutrients and flavor. Perfectly cooked Arborio rice, creamy from rich mushroom stock, topped with fresh spinach—essential for any mushroom lover!

View full recipe on www.amalocal.com.au

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.amalocal.com.au.

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Ingredients

1 litre salt-reduced vegetable or chicken stock (better still, make a mushroom stock with dried mixed mushrooms and fresh Thyme)
1 1/2 tablespoons olive oil
1 bunch Spring onion, finely chopped
200g baby mushrooms, sliced
1 1/2 cups Arborio Risotto Rice
1/2 cup dry white wine (safe for kids as the alcohol will evaporate in the cooking)
150g fresh baby spinach
3/4 cup finely grated fresh parmesan (use less or substitute with some cheddar/parmesan for the kids)
30g butter, chopped
2 med roasted Parsnip (sliced lengthways and quartered into 3 cm lengths) – optional
2 garlic cloves, finely grated – optional