Mushroom & spinach risotto

• olive oil↗1 tbsp tbsp
• butter↗25g g
• onion↗1

  chopped

• chestnut mushrooms↗140g g

  sliced

• garlic clove↗1 fat

  crushed

• arborio rice↗140g g
• dry white wine↗150ml ml
• sundried tomatoes↗4

  chopped

• hot vegetable stock↗500ml ml
• fresh parsley↗2 tbsp chopped tbsp

  chopped

• parmesan↗25g g

  or vegetarian alternative, freshly grated

• fresh young leaf spinach↗100g g

  washed if necessary

• warm ciabatta and green salad

  to serve

Step-by-step instructions

1. 1

   Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.

2. 2

   Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.

3. 3

   Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.

4. 4

   Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.