Mushroom & Spinach Risotto – Cornish Sea Salt Company Ltd
Instructions In a large pan heat 1tbsp of the oil and fry the onion for 10min, until softened. Add the remaining oil and the mushrooms, fry for 5min.
Ingredients
- 2tbsp olive oil
- 1 onion, finely sliced
- 300g mix of mushrooms, roughly chopped
- 1 garlic clove, crushed
- 400g risotto rice
- ½ tsp Cornish Sea Salt Savoury Umami, plus extra to serve
- 150ml white wine
- 1.5litres hot chicken or vegetable stock
- 100g spinach
- 50g butter
- Parmesan cheese, to serve
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