This mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto.
ingredients
1 onion, peeled and finely diced
4 garlic cloves, peeled and finely diced
3 sticks of celery, finely diced into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom stock cube
1 bag of fresh spinach
juice of 1 lemon
2 tablespoons of nutritional yeast
olive oil
salt and pepper
method
place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and lots of salt and pepper. let them sauté, until soft, for 5-10 minutes, stirring occasionally.
boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).
