Mushroom and Spinach Risotto

Vegetarian

Ingredients

  • 2 packets dried mushrooms (Coastal Kaps)
  • 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 (Whitestone)
  • 3 cups spinach leaves (Wairuna organics)
  • Salt and black pepper
  • 1 tablespoon butter

Method

  1. Place dried mushrooms in a heat resistant bowl. Pour boiling water over and allow to re-hydrate.
  2. 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.
  3. Add in the arborio rice, stir until toasted.
  4. Remove the re-hydrated mushrooms from the water and place the soaking water and stock in a pot and heat until hot but not boiling. Turn off the heat.
  5. 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.
  6. 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).
  7. Mix through the tablespoon of butter.
  8. Taste and season, it shouldn’t need much salt, but will need a good hit of black pepper.
  9. Garnish with remaining cheese and enjoy!

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