Mushroom Risotto
A quick weekday meal and no meat but it goes down very well at the tail end of the work week. Enjoy with a glass of Sauvignon Blanc.
Mushroom Risotto
A quick weekday meal and no meat but it goes down very well at the tail end of the work week. Enjoy with a glass of Sauvignon Blanc.
Cooking Instructions
- 1
Get your ingredients ready
- 2
Sauté mushrooms in a little butter. Remove the mushrooms from the pan one set aside till later
- 3
Add oil and butter to the pan and sauté the onions and celery till soft. Add garlic and cook for a minute
- 4
Add risotto and fry for a few minutes
- 5
Add chicken stock and allow to absorb a little at a time. Should take between 15-30 min to cook depending on how soft you want the risotto.
- 6
Once the risotto is cooked, add spinach and cook till spinach is wilted, then add cooked mushrooms that you set aside. Season with salt and pepper.
- 7
Garnish with chill and chives...ENJOY!
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