Mushroom & spinach risotto

Name: Mushroom & spinach risotto | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1L hot vegetable stock, made with 1 stock cube; 15g butter; 3 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, chopped; 350g Asda Arborio Rice; 2 tsp fresh thyme leaves; 100ml dry white wine; 2 x 150g packs Extra Special Exotic Mushrooms, sliced; 160g bag Asda Baby Spinach; 40g Parmesan, shaved or grated

When making classic risotto, keep the stock simmering throughout the cooking time so the rice cooks constantly and evenly to give a good texture.

By Asda Good Living,21st September 2015

(36 votes)

Cook: 30 Mins

Serves: 4

Price: £1.64 per serving

Nutritional Information

Each 541g serving contains

Energy
2283kj
545kcal

27%

Fat
19.6g

Med
28%

Saturates
6.3g

Med
31%

Sugars
3.2g

Low
4%

Salt
1.2g

Med
19%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
422kj/101kcal

Ingredients

1L hot vegetable stock, made with 1 stock cube

15g butter

3 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, chopped

350g Asda Arborio Rice

2 tsp fresh thyme leaves

100ml dry white wine

2 x 150g packs Extra Special Exotic Mushrooms, sliced

160g bag Asda Baby Spinach

40g Parmesan, shaved or grated

Method

Put the stock in a pan on a very low heat to keep it warm while you make the risotto.

Heat the butter and 1 tbsp of the oil in another saucepan and cook the onion and garlic until soft.

Add the rice and thyme, stir to coat in the oil, then cook for 1 minute over a low heat. Add a ladleful of hot stock. Cook, stirring, until the stock is almost absorbed. Add 75ml of the wine and continue to cook over a low heat until almost absorbed.

Keep adding the stock a ladleful at a time, waiting for each addition to be almost absorbed before adding the next. Stir frequently. Cook like this for 15-20 minutes until the rice is tender. You may not need to use all the stock.

A few minutes before the risotto is cooked, heat the remaining oil in a pan until hot and carefully add the mushrooms. Cook until browned. Add the spinach and stir until just wilted. Pour in the rest of the wine and cook for a further 30 seconds.

Add to the risotto, stir through and serve with the Parmesan sprinkled on top.

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