Mushroom and Lemon Risotto
Ingredients
- 30g dried porcini
- 1 low salt vegetable stock cube
- 150g chestnut mushrooms, quartered
- 25g unsalted butter
- 2 banana shallots, finely chopped
- 1 garlic clove, crushed
- 150g risotto rice
- 100g spinach, roughly chopped
- 50g pecorino cheese (or veggie alternative)
- 1/2 lemon, zested
Preparation
Put the porcini in a bowl, pour over 300ml boiling water and leave to soak for 10 mins
Strain the liquid through a sieve into a jug and top up with boiling water to 600ml
Crumble in the stock cube
Roughly chop the porcini
Heat 1 tbsp olive oil in a wide non-stick pan and add the chestnut mushrooms
Saute for a few mins until the mushrooms have turned golden
Empty the mushrooms to a bowl and set to one side
Add the butter and 1 tbsp of oil to the pan, and saute the shallots and garlic until softened
Add the porcini and risotto rice, and stir until coated
Gradually add the porcini stock liquid a ladle at a time, stirring until the rice is almost tender, then add the chestnut mushrooms
Add the remaining stock along with the spinach, pecorino and lemon zest
Take off the heat, put on a lid and sit for 5 mins before serving with extra cheese