Ingredients

The following ingredients have 2 Servings
  • 2 tbsp Olive oil
  • 150 g Risotto (arborio) rice
  • 1 Celery ( diced)
  • 4 Shallots (peeled and diced)
  • 2 Garlic clove (crushed)
  • 30 g Dried mushrooms (soaked for 30 minutes)
  • 500 ml Homemade vegetable stock
  • 0.5 Lemon ((juice only))
  • 4 tbsp Fresh parsley (chopped)
  • 1 pinch Sea salt and black pepper
  • 2 handful Spinach
  • 20 g Parmesan (shavings; to serve (optional))

Instruction

  • Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.
  • Add the rice, salt and pepper, stir and cook for 1 minute.
  • Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.
  • Add the spinach.
  • Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.