• 250g mushrooms
  • 500ml boiling water
  • 4 cups vegetable stock
  • 1 onion
  • 4 cloves garlic
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cups Arborio rice
  • 100g Five Forks cheese
  • 3 cups spinach leaves
  • Salt and black pepper
  • 1 tablespoon butter


  1. Peel and dice onion, and peel and crush garlic. Place in a large saucepan with the butter and salt, and cook on a medium heat until translucent.
  2. Add in the arborio rice, stir until toasted.
  3. Put stock in a pot and heat until hot but not boiling. Turn off the heat.
  4. Once the rice is toasted, add the stock by the ladle full. One ladle at a time, stirring until it is completely absorbed, before adding another ladle.
  5. Once all of the stock is incorporated, take it off the heat, add in the mushrooms, spinach leaves, and grated cheese (leaving a small amount for the garnishing).
  6. Mix through the tablespoon of butter.
  7. Taste and season, it shouldn’t need much salt, but will need a good hit of black pepper.
  8. Garnish with remaining cheese and enjoy!


Signup for our newsletter!