Mushroom Risotto

Name: Mushroom Risotto
Cuisine: South African
Ingredients: 1 cup risotto rice; 1 liter stock; 1 punnet mushrooms; Small bunch spinach; 1 medium onion chopped; 4 sticks celery; 1 tsp garlic; 2 tsp butter; 2 tsp olive oil; to taste Salt and pepper; To garnish Chives and chill

Bavani Naidoo @cook_15497916

Johannesburg, South Africa

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.

Bavani Naidoo @cook_15497916

Johannesburg, South Africa

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.

Saved

Ingredients

1 cuprisotto rice
1 literstock
1 punnetmushrooms
Small bunch spinach
1medium onion chopped
4 stickscelery
1 tspgarlic
2 tspbutter
2 tspolive oil
to tasteSalt and pepper
To garnish Chives and chill

Saved

Steps

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!