Mushroom and spinach risotto recipe

Yesterday was the first time I’d made risotto, and it was easier than I thought and turned out pretty well!

Makes 2 big/3 smaller portions

  • 700ml stock
  • Oil
  • 450g (or less) button mushrooms, halved
  • 2-3 Escallion shallots, chopped
  • 170g Arborio risotto rice
  • Few handfuls spinach
  • 1tbsp fresh chopped chives
  • 30g spread
  • salt n pepper
  1. Heat about 1tbsp oil in a large frying pan, then add the mushrooms until cooked. Remove and set aside
  2. Put a bit more oil in the pan and add the shallots for 1 min. Stir in the rice for 2 mins until pale gold
  3. Put on low heat and add the stock 100ml at a time and wait every time until absorbed (the whole process takes about 15 mins, until the rice is cooked)
  4. Stir in the spinach with a few mins to go and allow to wilt into the risotto
  5. Remove from heat and stir in the mushrooms, spread, chives and salt n pepper.
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