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30 Minute Veggie Risotto. Lush flavours, and so filling!
Serves: 4 Time: 30 minutes
Ingredients
1 tbsp olive oil
25g butter
1 onion, chopped
140g chestnut mushrooms, sliced
2 garlic cloves, crushed
140g arborio risotto rice
150ml dry white wine (or just use more stock)
500ml hot vegetable stock
4 sundried tomatoes, chopped
2 tbsp chopped fresh parsley
25g parmesan or vegetarian alternative, freshly grated
100g fresh spinach
extra green salad, to serve if you like (rocket would be nice)
Method
Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for another 2-3 minutes until the mushrooms are nicely softened and reduced in size.
Next, stir in the rice to coat with the onion and mushroom mixture and cook for 1 minute. Then pour in the wine and cook over a medium-high heat for about 3 minutes, stirring until the wine is absorbed.
Reduce to a lower heat, then add the tomatoes and quarter of the stock and cook stirring for about 5 minutes until the liquid is absorbed. Pour in a further quarter of the stock and continue stirring until absorbed.
Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender. This may take 15 mins.
Next, stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted, then stir through.
Serve sprinkled with the remaining parmesan and your extra salad if you like!
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Hope you loved it!
Rosie ❤️
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