Porcini Mushroom and Spinach Risotto
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Pasta
Ingredients
- Ingredients
- 25g dried porcini
- 50g butter
- 1 onion , finely chopped
- 1 garlic clove , crushed
- 200g chestnut mushrooms , sliced
- 150g risotto rice
- glass white wine
- 750ml vegetable stock , kept simmering
- 100g spinach , washed and chopped
- few shavings Parmesan (or vegetarian alternative), optional
Directions
-
Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.
-
Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.
-
Tip in the wine and bubble until it’s all absorbed. Gradually add the stock and porcini soaking liquid, stirring until the rice is tender but still has a little bite (you might not need all the stock). Stir through the spinach until just wilted. Serve sprinkled with a little Parmesan if you like.