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Mushroom & spinach risotto

Calories
878
Protein
35g
Carbs
101g
Fat
36g

Dinner · about 30 minutes · one serving

What you need

Method

  1. 1Fry the mushrooms hard and dry first, no oil, until they squeak and then brown. Set aside. Cooking them in the risotto makes everything grey.
  2. 2Now oil, onion and garlic, softened for 6 minutes.
  3. 3Rice in, stirred for a minute until the grains look glassy at the edges.
  4. 4Hot stock a ladle at a time, stirring, waiting for each to be absorbed. Twenty minutes, and you cannot walk away.
  5. 5Mushrooms back in, spinach wilted through, cheese beaten in off the heat.
  6. 6Rest it two minutes before serving — it thickens and settles.

Basmati is not risotto rice and this will not go properly creamy. It still tastes good, and beating the cheese in hard gets you most of the way.

Worth knowing: Basmati is not risotto rice and this will not go properly creamy. It still tastes good, and beating the cheese in hard gets you most of the way.

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