Photo of Wild mushroom & spinach risotto by WW

Wild mushroom & spinach risotto

12
PersonalPoints™ per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
The dried wild mushrooms are the secret ingredient in this dish, adding a wonderful earthy flavour to this creamy risotto.

Ingredients

Mixed Dried Mushrooms

10 g

Vegetable stock cube(s)

1 cube(s), 1 litre

Olive Oil

2 teaspoons

Red onion(s)

1 small, finely chopped

Garlic

2 clove(s), thinly sliced

Arborio rice, dry

300 g

Mushrooms

500 g, roughly chopped

Spinach

150 g, young leaf

Vegetarian Parmesan Style Hard Cheese

30 g, grated

Instructions

  1. Put the dried mushrooms in a bowl, pour over all the hot stock and set aside to soak for 5 minutes, then remove the mushrooms from the stock with a slotted spoon and roughly chop. Keep the stock – you will need it for making the risotto.
  2. Heat 1 teaspoon of the oil in a frying pan, add the onion and garlic, then cook for 2 minutes until soft.
  3. Stir in the rice, three-quarters of the stock and the dried mushrooms. Reduce to a simmer and cook for 12-15 minutes, stirring occasionally. When the stock is almost all absorbed, taste the rice. If it is not cooked, add the remaining stock and continue cooking until the rice is al dente.
  4. Meanwhile, heat the remaining oil in a separate pan, add the mixed fresh mushrooms and cook for 10 minutes. Season to taste. Stir the spinach and hard cheese into the risotto, then serve topped with the fresh mushrooms.

Notes

It’s important to use risotto rice – its high starch content gives the dish its hallmark creamy texture.