Mushroom and spinach risotto

Name: Mushroom and spinach risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 litre Massel salt reduced chicken style liquid stock; 1 1/2 tablespoons olive oil; 1 medium brown onion, finely chopped; 250g button mushrooms, sliced; 1 1/2 cups arborio rice; 1/2 cup dry white wine; 150g baby spinach; 3/4 cup finely grated parmesan; 30g butter, chopped

4.5

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Cost: $11.63 /serving

Author : Lucy Nunes

easy budget friendly autumn

Ingredients

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1 litre Massel salt reduced chicken style liquid stock1 1/2 tablespoons olive oil1 medium brown onion, finely chopped250 grams button mushrooms, sliced1 1/2 cups arborio rice1/2 cup dry white wine150 grams baby spinach3/4 cup finely grated parmesan30 grams butter, chopped

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Instructions

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Step 1

Place stock and 1 cup cold water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer. Reduce heat to low to keep hot.

Step 2

Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and mushrooms. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add wine. Cook, stirring, for 30 seconds or until wine has absorbed.

Step 3

Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender.

Step 4

Remove pan from heat. Stir in spinach, parmesan and butter. Set aside, covered, for 2 minutes. Season. Serve with grated parmesan.