News & Recipes
Mushroom and feta Risotto
Prep Time : 10 minutes
Cook Time : 40 minutes
Servings : 2
Ingredients
15g dried porcini mushrooms
1½ tbsp olive oil
150g pack chestnut mushrooms, sliced
1 small onion, finely diced
1 garlic clove, crushed
140g arborio rice
75ml white wine
100g baby spinach
50g feta, crumbled
Method
- Put the dried mushrooms in a heatproof jug, cover with 500ml boiling water and set aside. Meanwhile, heat 1 tbsp oil in a deep, wide frying pan and fry the chestnut mushrooms over a high heat for 4-5 mins until deep brown. Remove and set aside.
- Add the remaining ½ tbsp oil to the pan and fry the onions and garlic over a medium heat for 6-8 mins until soft and beginning to caramelise.
- Strain the dried mushrooms, reserving the liquid, then roughly chop and add to the pan. Add the rice and stir well. Stir in the wine and cook until the rice has absorbed it. Return the chestnut mushrooms to the pan then add the reserved mushroom liquid, a ladle at a time, stirring constantly. Wait until the rice has absorbed most of the liquid before adding more. Repeat until you've used all the liquid – this should take 20-25 mins.
- Once the rice is tender but with a little bite, season to taste. Stir through the spinach leaves until wilted. Divide between 2 plates and top with the feta.