Mushroom & spinach risotto

 

 

Mushroom & spinach risotto

Stape 1

Warmth the oil and margarine in an enormous profound skillet. Add the onion and cook tenderly for 5 minutes until mollified. Mix in the mushrooms and garlic and cook delicately for 2-3 minutes.

Stape 2

Mix in the rice to cover with the onion and mushroom combination. Pour in the wine and cook over a moderate warmth for around 3 minutes, mixing now and again, until the wine is consumed.

Stape 3 

Decrease to a delicate warmth. Add the tomatoes and 125ml/4fl oz of the stock and cook for around 5 minutes until the fluid is ingested. Pour in a further 125ml/4fl oz stock and keep cooking until consumed. Rehash with the excess stock, until it is completely ingested and the rice is smooth and delicate.

Stape 4

Mix in the parsley and a large portion of the parmesan. Season to taste. Dissipate the spinach over the risotto. Cover and cook tenderly for 4-5 minutes until the spinach has quite recently shriveled. Serve promptly sprinkled with the excess parmesan.

Spinach Risotto recipe