Poh's Mushroom & Spinach Risotto

Poh's Mushroom & Spinach Risotto

Easy

> 1 Hour

Serves 4

800kJ

Gluten Free

Poh's Mushroom & Spinach Risotto

Ingredients Method

Ingredients


Brown Medium Grain 1Kg Png Transparent Short Grain Sushi 20Kg Png Transparent

Method


  1. Heat the olive oil, onion and thyme in a medium - large non-stick saucepan or pot over a high heat until it starts to sizzle. Immediately reduce to a medium heat and cook until the onions are soft and translucent but not coloured.

  2. Meanwhile, heat the stock in another saucepan over medium heat.

  3. Add the silverbeet stalks, fresh mushrooms and porcini and cook until the mushrooms are slightly collapsed. Add the spinach leaves and stir through until wilted. Add the rice and stir to combine, then flatten the surface so it’s nice and even, then add the wine and enough stock to just reach the surface.

  4. As the stock is absorbed, keep adding a ladle of it and tasting each time to see if the rice is tender. Fold the rice a few times to make sure the bottom isn’t catching and to keep all the grains cooking evenly. A teeny tiny chalky centre is considered perfectly el dente. If you want it tender all the way through, add a tiny bit more stock, then add the butter, freshly grated parmesan and black pepper. Fold to combine then season to taste.

  5. Serve immediately with a garnish of chopped parsley.

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Poh's Mushroom & Spinach Risotto

Easy

> 1 Hour

Serves 4

800kJ

Gluten Free

Ingredients


Method


  1. Heat the olive oil, onion and thyme in a medium - large non-stick saucepan or pot over a high heat until it starts to sizzle. Immediately reduce to a medium heat and cook until the onions are soft and translucent but not coloured.

  2. Meanwhile, heat the stock in another saucepan over medium heat.

  3. Add the silverbeet stalks, fresh mushrooms and porcini and cook until the mushrooms are slightly collapsed. Add the spinach leaves and stir through until wilted. Add the rice and stir to combine, then flatten the surface so it’s nice and even, then add the wine and enough stock to just reach the surface.

  4. As the stock is absorbed, keep adding a ladle of it and tasting each time to see if the rice is tender. Fold the rice a few times to make sure the bottom isn’t catching and to keep all the grains cooking evenly. A teeny tiny chalky centre is considered perfectly el dente. If you want it tender all the way through, add a tiny bit more stock, then add the butter, freshly grated parmesan and black pepper. Fold to combine then season to taste.

  5. Serve immediately with a garnish of chopped parsley.