Mushroom Risotto with Spinach and Sundried Tomatoes 

Some turn to chocolate. Some turn to a drink. I will always turn to a big plate of carbohydrates. This week I definetely needed a pick up on Friday night after work.  Risotto is a northen Italian rice dish cooked into the most amazing creamy broth you could imagine; and the key to the creaminess?  Stir and stir until you can’t stir anymore…  this recipe is definetely a gem.

As always take the measurements of ingredients with a pinch of salt, there is no right or wrong.  Add more rice is you want more, add less mushrooms and add more spinach. Make it your own.

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Serves 2
120g aborio rice
200 g chestnut mushrooms (chopped)
200 g frozen spinach
6 sundried tomatos (chopped)
1 garlic clove (crushed)
1 onion (chopped)
Glug of white wine (whatever suits your taste)
500 – 750ml of vegetable stock
Parmesan to serve
2 tbsp parsley
Gently fry the onions and mushrooms until soft, adding the garlic in the last minute.  Meanwhile defrost your spinach in microwave proof bowl.
Add your rice, parsley and tomatos, mixing well then pouring in your chosen amount of wine.  Begin stirring until all the wine is absorbed.  Then add about 200 ml of the stock and stir until this is absorbed.  Continue to add further glugs of stock, whilst stirring, until the rice becomes soft.
At this point, squeeze as much water from your spinach as possible and then add to your risotto and combine.  Plate up and sprinkle over parmesan.

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