500g Mixed Mushrooms (button, shiitake, oyster, chestnut, any you want)
1 Large Onion
1l Vegetable stock (2 stock cubes usually will make this amount)
250g Risotto Rice (again, long grain will do)
200g Fresh Salad Leaves (or 500g fresh spinach)
Olive Oil
A Knob of Butter
Garlic (if you are safe to use it)
Parmesan for decoration
Salt and Pepper for serving
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Small Frying Pan
The Good Bit
- Chop the onion finely (and a couple of cloves of garlic if using) and fry in the pan until golden and soft, add a knob of butter and the rice and fry over a high heat for 1 minute.
- Add the vegetable stock and mushrooms (sliced, halved or quartered its up to you) and cook over a medium heat until the rice has soaked up all the stock, then just before serving stir in a good knob of butter.
- Meanwhile in the small frying pan, over a low heat with a good splash of olive oil, wilt the salad leaves and get them coated in the oil, this takes only a short while (seconds in most cases) so do not do this stage until you are nearly ready to serve (again add a couple of cloves of chopped garlic if you are allowed)
- Serve up onto plates with the wilted greens on top of the risotto and shave a few bits of parmesan over the top for that extra bit of class.
