Mushroom and lemon risotto
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