Wild mushroom and spinach risotto with rocket salad.

December 29, 2017

Wild mushroom and spinach risotto with rocket salad

 

Serves 2-3

 

Prep 10 mins...Cooking time: 20-25 mins

 

250g arborio rice

500 mls chicken or veg stock (If you haven't made your own M&S do a good pouch of pure stock with no unwelcome additives or masses of salt)

1 large onion

1 cup of chestnut mushrooms

1 cup of various wild mushrooms including shiitake mushrooms

Half a bag of spinach

75 -90g parmesan cheese

4 cloves of garlic

Few tablespoons of fresh sage

Few tablespoons of fresh thyme

Small handful of fresh parsley

Rind of one organic unwaxed lemon 

Juice of half a lemon

Around 4 pinches of Himalayan salt (depends on how rich and flavoursome the stock is)

Around 2-4 pinches of black pepper

Bag of rocket salad leaves

Couple of knobs of butter

Balsamic and olive oil dressing 

 

 

 

Method:

 

Fry chopped onion and garlic on medium heat in butter until soft, then add quartered chestnut mushrooms, whole wild mushrooms and rice (keep stirring). On a medium heat again slowly add stock a bit at a time, keeping stirring, and top up any time the liquid disappears, add salt and pepper and continue doing the topping up and stirring every so often until the last five minutes of cooking time. Then add the lemon juice and rind, sage and thyme, the grated parmesan (leave some aside for serving) add finally the spinach leaves. Serve with the rest of the parmesan sprinkled on top and the fresh parsley. Rocket salad with olive and balsamic dressing compliments this perfectly. Bon appetit! 

 

This dish is so lovely, with the earthy mushrooms, zingy freshness of the lemon and the fragrant fresh herbs...it's filling...nutritious and very comforting. It is an adaptation from my sons butternut squash and spinach risotto which is Devine as is all his food! 😁 Craig was the one who taught me how to make risotto when he was 17.  I've always loved cooking with and for family and friends, one of my many passions in life, and it always warms my heart when my sons remind me of the fond memories of us cooking together when they were Knee high to a grasshopper. 

 

 

 

 

 

 

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