Spinach and Mushroom Risotto
with softened leeks and sprinkled walnuts
Whether it's the velvety consistency or the amount of delicious veg packed inside, this veggie risotto is an inherently comforting dish. Serve piled high in bowls and finished off with a sprinkling of cheese and walnuts for added taste and texture.
The quantities provided above are averages only.
Ingredients
225 grams
Risotto Rice
60 grams
Baby Spinach
2 unit(s)
Garlic
1 sachet(s)
Vegetable Stock
(Contains Celery)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
125 grams
Cherry Tomatoes
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
20 grams
Walnuts
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
1 unit(s)
Onion
½ unit(s)
Leek
150 grams
Mushrooms
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7. Dilute the stock in 750ml hot water (double for 4p).
- Halve, peel and chop the onion into small pieces. Thinly slice the mushrooms.
- Trim the leek then halve lengthways. Thinly slice half (double for 4p) widthways.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the spinach.
- Place a large pan over medium heat with 3 tbsp butter (double for 4p).
- When hot, add onion, leek and mushrooms. Season with salt.
- Cook until softened, stirring occasionally, 2-3 mins.
- Add the garlic and vinegar.
- Cook, stirring constantly, until fragrant, 1-2 mins.
- Add the rice, stir and cook until edges of rice are translucent, 1-2 mins.
- Stir in a ladle of your stock. When stock has been absorbed, stir in another ladle.
- Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. Cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
- Add additional water if it becomes too dry.
- Meanwhile, add tomatoes and 1 tbsp oil (double for 4p) to a lined baking tray.
- Season with salt and pepper then toss to coat.
- Roast in the middle of the oven until tomatoes start to burst, 10-11 mins.
TIP: Keep your eye on them so they don't burn!
- When the last of the stock has been absorbed and rice is creamy, add the cheese and spinach to the risotto.
- Stir until spinach wilts, 3-4 mins.
- Mix through the roasted tomatoes.
- Season to taste with salt and pepper.
- Roughly chop the walnuts.
- Divide your warming risotto between bowls.
- Finish with a sprinkling of walnuts.
