Photo: NZ Gardener Magazine.
- 3 tbsp butter
- 1 onion (finely chopped)
- 400g arborio rice
- 200ml dry white wine
- 1500 hot chicken stock
- 300g mushrooms (sliced)
- 150g spinach leaves (blanched and chopped)
- 2 tbsp butter
- 1/2 cup grated parmesan
Melt butter in a large saucepan over medium heat. Cook onion (finely chopped), stirring, until pale yellow. Add 400g arborio rice and stir to coat with butter. Add 200ml dry white wine. Cook, stirring, for 2-3 minutes or until all wine is evaporated.
Add hot chicken or vegetable stock, one ladleful at a time, stirring continuously, for about 7 minutes in total or until rice is half cooked, then add mushrooms (sliced). Stir, then gradually add another 700-750ml hot stock and continue stirring for 5-8 minutes or until rice is al dente.
Stir in spinach leaves (blanched and chopped), 2 tbsp butter and 1/2 cup grated parmesan.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Spinach/Silverbeet
- Cuisine - Italian
- Course - Lunch