1517

Porcini and spinach risotto

  • serves 2
  • A little effort

Dried porcini mushrooms are a really useful ingredient to keep in your store cupboard. Added to this creamy risotto with fresh mushrooms and spinach they give a deeply savoury concentrated flavour. A smart quick supper for 2.

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Ingredients

  • dried porcini 25g
  • butter 50g
  • onion 1 small, finely chopped
  • garlic 1 clove, crushed
  • chestnut mushrooms 200g, sliced
  • risotto rice 150g
  • white wine a glass
  • vegetable stock 750ml, kept simmering
  • spinach 100g, washed and chopped
  • parmesan few shavings (optional)

Method

  • Step 1

    Soak the porcini in a cup of boiling water for 10 minutes. Strain the liquid through a sieve to remove any grit and keep for the risotto. Roughly chop the porcini.

  • Step 2

    Heat the butter in a wide shallow pan and cook the onion and garlic until softened. Add the chestnut mushrooms and cook for 5 minutes, then add the porcini and risotto rice and stir until coated.

  • Step 3

    Tip in the wine and bubble until it’s all absorbed. Gradually add the stock and porcini soaking liquid, stirring until the rice is tender but still has a little bite (you might not need all the stock). Stir through the spinach until just wilted. Serve sprinkled with a little parmesan if you like.

Nutritional Information

  • Kcals 551
  • Fat 23.2g
  • Saturates 13.3g
  • Carbs 69.7g
  • Fibre 7.4g
  • Protein 13.9g
  • Salt 1.09g
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