BUTTER MISO MUSHROOM RISOTTO

PREP + COOK TIME 35 MINUTES SERVES 4

This risotto is made using a rice cooker.

2 green onions

1½ cups (300g) sushi rice

30g butter

200g oyster mushrooms, sliced

200g shiitake mushrooms, sliced 1 tablespoon sesame oil

3 cups (750ml) boiling water

½ cup (130g) shiro (white) miso paste ¼ cup (60ml) water, extra

2 cups baby spinach leaves

30g butter, extra

2 teaspoons sesame seeds

1 Thinly slice green onions; keep white and green parts separate.

2 Rinse rice under running water until water runs clear.

3 Set rice cooker to sauté or regular cook function; add butter. Once melted, cook mushrooms and white part of onion for 5 minutes or until softened. Season; remove from cooker.

4 Add sesame oil to the cooker. Once hot, add rinsed rice, stir to coat in oil. Pour the water into rice cooker. Cook, covered, on risotto setting for 10 minutes.

5 Stir mushroom mixture into cooker, cover; cook until cooker function changes to warm. Whisk miso paste and the extra water together. Add to cooker with spinach and extra butter; stir until spinach wilts and butter melts. Season.

Divide risotto among bowls; sprinkle with sesame seeds and remaining green onion.