FoodCoop Recipes
Mushroom Risotto
This fabulously fragrant vegetarian recipe is a delicious way to use up those mushrooms in the fridge!
Prep
2 minutes
Cook
20 minutes
Serves
2
Ingredients
250g Co-op closed cup mushrooms
4x Co-op shallots
2x Co-op garlic cloves
10g Co-op unsalted butter
200g Risotto rice (short-grain)
150ml white wine
1x Oxo vegetable stock cube
80g Co-op spinach leaves
20g Parmesan (grated)
1x handful fresh parsley (chopped)
Dash salt
Dash pepper
Method
Slice and finely chop the mushrooms.
Peel and finely chop the shallots and garlic.
Melt the butter in a frying/sauté pan over a medium heat on the hob.
Add the mushrooms, shallots & garlic to the pan and fry for around 5 mins.
Sprinkle in the rice and pour in the white wine.
Stir the pan for 2 mins.
Crumble in the stock cube and season with the salt & pepper.
Pour in enough boiling water to cover all ingredients in the pan.
Stir well, then leave to simmer over a low heat for 15 mins.
Top up the pan with water regularly while it simmers.
Add the spinach leaves and stir well. The leaves will shrink as you stir them into the mixture.
Add the Parmesan and parsley, continuing to stir until the Parmesan has melted into the risotto mixture.
Serve and enjoy!
