Wild mushroom and spinach risotto with rocket salad.
Wild mushroom and spinach risotto with rocket salad
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 and sainsburys 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
Couple of knobs of butter
Bag of rocket salad leaves
Balsamic vinegar or pomegranate molasses drizzle and olive oil dressing
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.