Community Recipe: Mushroom, Courgette & Baby Spinach Risotto

MUSHROOM, COURGETTE & BABY SPINACH RISOTTO

This Community Recipe was uploaded by the user mellye.

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Great hot or cold

Ingredients

  • 1½ tbsp Parsely
  • 300 g Risotto Rice
  • 2 handfuls Baby Spinach
  • 200 g Butter
  • splash of Single Cream
  • ½ tbsp Thyme
  • 2 cloves Garlic
  • 2 handfuls Chestnut Mushrooms
  • 2 pt Chicken or Vegetable Stock
  • 1 Red Onion
  • 2 Courgettes
  • a good dash of Wine
  • (to taste) Crushed Dried Chillies
  • 2 handfuls Button Mushroobs
  • Grated Parmesan
  • 1 tbsp Rosemary

Step 1

Bake The Courgettes

1) Slice the courgettes, keeping the width of each at least 1cm thick 2) Continue to chop the courgettes so you end up with roughly 1cm cubes 3) Roughly toss in oil, pepper and place on a baking tray 4) Bake for about 20 mins or until they just start to become mushy 5) Leave to one side to cool

Step 2

Soften The Onions And Garlic

1) Finely chop the garlic and dice the onions, keeping them separate 2) Melt half the butter in a wide, deep frying pan and add the garlic keeping it on a medium heat 3) After 2 minutes add the onions

Step 3

Herb It Up

1) Just as the onions have softened, add the dried chilli, thyme, rosemary, parsley and a pinch of pepper 2) Stir together, adding more butter if needed

Step 4

Soften The Risotto

1) Turn the heat down low and add the rest of the butter 2) Once it has melted, pour in the risotto rice and stir 3) Work the butter into the rice so it can be absorbed evenly

Step 5

Get Boozy

1) When you can see the rice has started to go clear around the edges, turn the heat up to a medium temperature and add the wine 2) Allow the wine to absorb into the rice without allowing the pan to go dry 3) Add more wine if you like rich food

Step 6

Start Adding The Stock

1) Boil the kettle and make up 2 pints of chicken or vegetable stock in a jug 2) Turn the temperature back down to a low heat, snd start pouring the stock over the rice so it is about level with the top of the rice 3) Let it simmer and absorb into the rice

Step 7

Keep Adding More Stock

1) It is important not to let the pan go dry, so keep adding stock to the rice, stirring/ turning the rice often (NOTE: do not over stir, else you will end up with starchy stodge at the end) 2) Follow the instructions on the rice packet for suggested cooking times. It is best to keep testing by taste so you can cook it as you like it. (I like mine a little al dente, but be careful if cooking al dente risotto as you don't want to end up with too much bite in the centre - I have ruined many risottos this way) You can start on the next task whilst you are doing this step

Step 8

Mushroom Time

1) Chop the mushrooms, bearing in mind they shrink heavily once cooked 2) Add a little butter to a pan and softly cook the mushrooms 3) When the are cooked but still quite firm throughout, remove from the heat and drain any excess liquid NOTE: Do not drain the liquid f you want more of a mushroom flavour throughout but be aware your risotto will go grey, so add the juices bit by bit. I personally like to then dry them out with kitchen roll

Step 9

Wilt The Spinach

1) Slice the spinach leaves into about ½cm strips 2) Wilt the spinach slightly over steam, leaving a bit of crunch to the leaf You can skip this step if you're pushed for time and just let it wilt in the risotto whilst it is still hot

Step 10

Put It All Together

1) Once the rice is cooked to your liking, turn off the heat 2) Add the courgette, spinach and mushrooms 3) Add the Parmesan and cream 4) Season to taste 5) Enjoy!

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