mushroom and spinach risotto

our mushroom and spinach risotto pairs really well with crusty bread, or even in a tortilla wrap as a lunch option the next day! serves: 4.

ingredients

• 300g risotto rice

• 3 large mushrooms (diced)

• 1 onion (diced)

• 2 cloves garlic (diced)

• 1 tsp dried oregano

• 2 handfuls spinach (roughly chopped)

• 2 tbsp vegetable oil

• 800ml hot vegetable stock

• 1 tbsp butter (to finish)

method

on a medium heat, place the onion in the pan with the oil and rice and cook for 5-10 minutes, or until the onion has softened.

next, add in the mushrooms, garlic and oregano and stir until all the ingredients are combined.

then, pour in 100ml of the stock and stir until the rice has absorbed all the liquid – repeat this with the rest of the stock until all the liquid has been absorbed. this will take around 20-25 minutes. once the rice is cooked, add the spinach and butter, season with salt and pepper to taste and serve.