Mush­room and lemon risotto

Olive - - COOK -

35 MIN­UTES | SERVES 2 EASY | V dried porcini 25g veg­etable stock cube 1 olive oil 2 tbsp chest­nut mush­rooms 200g, quar­tered but­ter 25g shal­lots 3, finely chopped gar­lic 1 clove, crushed ar­bo­rio rice 150g white wine 1 glass spinach 100g, chopped pecorino (or veg­gie al­ter­na­tive) 50g, finely grated, plus ex­tra to serve, if you like

lemon 1, zested

• Put the porcini in a small bowl, pour over 300ml boil­ing wa­ter and leave to soak for 15 min­utes. Strain the liq­uid through a fine sieve into a jug and top up with boil­ing wa­ter to 600ml. Crum­ble in the stock cube or stir in 1 tsp of stock pow­der or liq­uid. Roughly chop the porcini.

• Heat 1 tbsp olive oil in a wide, shal­low, non-stick pan and add the chest­nut mush­rooms. Fry, keep­ing the heat fairly high, un­til the mush­rooms have turned golden and shrunk a lit­tle (this will help con­cen­trate the flavour). Scrape the mush­rooms out of the pan into a bowl and give the pan a wipe.

• Add 1 tbsp of oil and the but­ter to the pan, and cook the shal­lots and gar­lic un­til soft­ened. Add the porcini and risotto rice, and stir un­til coated. Tip in the wine and sim­mer un­til it’s all ab­sorbed. Grad­u­ally add the porcini stock liq­uid, stir­ring un­til the rice is al­most ten­der, then add the chest­nut mush­rooms. Add the last of the stock along with the spinach, pecorino and lemon zest. Take off the heat, put on a lid and sit for 5 min­utes be­fore serv­ing in bowls with ex­tra cheese, if you like.

PER SERV­ING 696 KCALS | FAT 31.4G SATURATES 12.9G | CARBS 72.9G | SUG­ARS 4.2G FI­BRE 3.8G | PRO­TEIN 18.6G | SALT 3G

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