Mushroom & spinach risotto When making classic risotto, keep the stock simmering throughout the cooking time so the rice cooks constantly and evenly to give a good texture SERVES 4 READY IN 30 MINS PRICE PER SERVING ÂŁ1.64 1L hot vegetable stock, made with 1 stock cube 15g butter 3tbsp olive oil 1 onion, ďŹ nely chopped 2 cloves garlic, chopped 350g Asda Arborio Rice 2tsp fresh thyme leaves 100ml dry white wine 2 x 150g packs Extra Special Exotic Mushrooms, sliced 160g bag Asda Baby Spinach
40g Parmesan, shaved or grated 1 Put the stock in a pan on a very low heat to keep it warm while you make the risotto. 2 Heat the butter and 1tbsp of the oil in another saucepan and cook the onion and garlic until soft. 3 Add the rice and thyme, stir to coat in the oil, then cook for 1 minute over a low heat. Add a ladleful of hot
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stock. Cook, stirring, until the stock is almost absorbed. Add 75ml of the wine and continue to cook over a low heat until almost absorbed. 4 Keep adding the stock a ladleful at a time, waiting for each addition to be almost absorbed before adding the next. Stir frequently. Cook like this for 15-20 minutes until the rice is tender. You may not need to use all the stock. 5 A few minutes before the
risotto is cooked, heat the remaining oil in a pan until hot and carefully add the mushrooms. Cook until browned. Add the spinach and stir until just wilted. Pour in the rest of the wine and cook for a further 30 seconds. 6 Add to the risotto, stir through and serve with the Parmesan sprinkled on top.
1
CALORIES
LOW
MED
LOW
LOW
SUGAR
FAT
SAT FAT
SALT
528 2.3g 18.5g 6g 1.2g 26% 3% 26% 30% 20% BASED ON GUIDELINE DAILY AMOUNT PER SERVING
OF YOUR 5 A DAY