Creamy Mushroom and Spinach Risotto

Ingredients

• 1.25 litre vegetable stock
• 2 tablespoon olive oil
• 40 gram butter
• 400 gram mushrooms, sliced
• 1 piece brown onion, finely diced
• 2 clove garlic, crushed
• 1.5 cup arborio rice
• 60 gram baby spinach
• 3/4 cup parmesan, grated

Instructions

1. 1Heat the stock in a saucepan and keep it at a gentle simmer.
2. 2Heat the oil in a large wide pan and fry the mushrooms for 6 minutes until golden, then set them aside.
3. 3Melt half the butter in the same pan and cook the onion for 4 minutes until soft.
4. 4Add the garlic and rice and stir for 1 minute until the grains look glossy.
5. 5Add the hot stock one ladle at a time, stirring until each ladle is absorbed before adding the next, for about 20 minutes until the rice is creamy and just tender.
6. 6Stir in the mushrooms, spinach, remaining butter and parmesan.
7. 7Season with salt and pepper, rest for 2 minutes off the heat, then serve.