Courtesy of the AMGA
Recipe provided by The Australian Mushroom Growers Association. For more information on mushrooms visit The Power of Mushrooms
Preheat oven to 180 C fan forced.
Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Add onion and garlic and cook, stirring often for 5 minutes or until onion is soft. Stir in the rice and cook for 1 minute.
Increase heat to high, add mushrooms and cook 3 minutes until they start to soften.
Add the wine and bring to the boil. Boil the stock in a separate saucepan then pour over rice and stir to combine. Cover with a tight fitting lid. Place saucepan into oven and cook for 20 minutes.
Remove the risotto from the oven, stir in spinach and parsley. Cover with a lid and stand 3 minutes. Stir through the pine nuts, taste and season with salt and pepper. Scatter over the parmesan and serve.
Tip: This risotto is delicious with 125g marinated feta stirred through with pine nuts in step 5
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2620 kj |
| Calories | 626 kcal |
| Fat | 19 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 88 g |
| Total Protein | 15 g |
| Fibre | 5 g |
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