Wednesday, 5 January 2011

Mushroom, Spinach and Thyme Rissotto

2 cups aborio rice
4-5 cups chicken stock, simmer in a separate saucepan
1 onion, chopped finely
1 garlic clove
3 tsp olive oil
2 tsp thyme
1 tbsp italian parsley, chopped
500g mushrooms, chopped in quarters
250g baby spinach
parmesan cheese
cracked black pepper


1 Fry onion, oil, garlic and thyme in oil until soft.
2 Meanwhile, spray the pan and mushrooms with olive oil spray and place chopped mushrooms in a fry pan and turn heat on high, cook mushrooms until they burn slightly.
3 Add the rice to the onion and thyme mixture and cook for 1 minute until all grains are coated with oil.
4 Add the hot stock at a time until rice is almost al dente.
5 Once nearly all absorbed, add the spinach, mushrooms, parmesan and pepper. Once the spinach has wilted, serve and garnish with more parmesan.

Recipe by Kym from here: Best Blogger Tips

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