Mushroom risotto can be a bit bland at times, and not particularly healthy. Just carbs and cheese – something my daughter loves. The addition of finely sliced spring greens gives this a new edge. It would probably work well with a little blue cheese or taleggio added. I used a mixture of fresh, dried mushrooms and those from a jar so it takes less than half an hour to make including preparation.
If you have any leftovers, roll into balls, stuff a little mozarella in the middle and bake in the oven for 20 minutes.
Serves 4
1 onion – finely chopped
2 cloves garlic – finely chopped
1 glass white wine
200g – 250g risotto rice
4-6 mushrooms – cut into chunks
1 x 290g jar of mixed mushrooms in oil
1 handful of dried mushrooms – soaked in boiling water then chopped
vegetable stock – not sure how much so I used a stock cube then added water from the kettle
2-3 large spring green bunches – finely sliced
salt and black pepper
large knob of butter
60g or so of finely grated fresh parmesan or vegetarian alternative
Heat a large saucepan over a medium heat. When hot, drain the oil from the jar of mushrooms into the pan, then fry the onion and garlic in this oil until soft. When soft and translucent add the wine, stir, give it a couple of minutes to bubble and for the alcohol to evaporate off, then add the rice, the stock cube and a cup or so of boiling water. Stir gently to get the starches working in the rice. As the rice absorbs the stock, add more water a little at a time and keep stirring. Now add the fresh mushrooms, the soaked dried mushrooms with the water they were soaked in, and the drained jar or mushrooms. Add the greens, stir well and add more water from the kettle if required. Stir occasionally now until the greens are cooked through. Turn off the heat, add the butter and grated parmesan, salt and pepper. Stir, put the lid on and leave for 10-15 minutes during which time it will go nice and creamy.
Serve hot perhaps with a sliced red chilli to add a kick.
