Mixed Mushroom Risotto

Mixed Mushroom Risotto

(Serves 4)

Ingredients:

1 onion, finely diced

2 cloves garlic, finely chopped

500 gm of mixed mushrooms (oyster, button, brown, enoki), cut into bite sized pieces

1 celery stalk, diced

1 bunch parsley, roughly chopped

1 cucumber, diced

1 lemon, halved

1 large handful baby spinach,

1 bunch mint, roughly chopped

½ cup pine nuts

½ cup sundried tomatoes, sliced

6 cups vegetable stock, warmed

1 spring rosemary, leaves only, finely chopped

1 ½ cups uncooked arborio rice

Method:

Heat a large frypan. Add the onions, garlic and celery and saute for 3 minutes. Add a pinch of salt. Add the mixed mushrooms, the arborio rice and stir well. Add the chopped rosemary leaves. Pour in 1 cup of vegetable stock and stir well.

Meanwhile prepare the salad by placing the baby spinach into a bowl. Add the pine nuts. And sliced sundried tomatoes and the chopped mint leaves. Squeeze over the juice of 1 lemon and set aside.

Add 1 more cup to the warm stock and stir well, allowing the liquid to be absorbed. When the liquid has been absorbed, add 1 more cup. Continue to add a cup at a time as the liquid is absorbed.  Finally add the chopped parsley, mix well and serve with salad. Finish with a squeeze of lemon.

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