Sunday, November 23, 2014

Mushroom, asparagus & spinach risotto
  •  1 tbsp olive oil
  • 1 onion, chopped
  • 140g mushrooms, sliced
  • half a bunch of asparagus cut in pieces
  • 1 garlic clove, crushed
  • 140g arborio rice
  • 150ml dry white wine (I used Moscato, believe it or not)
  • 2 heaping tbs sundried tomatoes, chopped
  • 500ml vegetable stock
  • 2 tbsp chopped fresh parsley (I didn't have any :( )
  • 25g parmesan, freshly grated
  • 100g fresh young leaf spinach, washed if necessary (I used frozen spinach)
  • warm crunchy bread or toast,  and a green salad, to serve


  1. Heat the oil in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms, asparagus (minus tips) and garlic and cook gently for 2-3 minutes.
  2. Stir in the rice to coat with the onion, asparagus and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
  3. Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
  4. Stir in the asparagus tips, parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto if you are using fresh spinach. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Modified from: