Creamy, comforting and ready in just 30 minutes, this mushroom and pine nut risotto is a weeknight-friendly take on a classic. Rich with earthy mushrooms and finished with toasted pine nuts for texture, it delivers that slow-cooked flavour without the long stir time.
Creamy Mushroom and Pinenut Risotto
Ingredients
- 2 litres gluten-free vegetable stock
- 6 tablespoons butter
- 250 g swiss brown mushrooms sliced
- 1 brown onion finely diced
- 1 ยฝ cups arborio rice
- 1 cup grated parmesan plus extra to serve if desired
- 250 g baby spinach
- 3 tablespoons toasted pine nuts
Instructions
- Pour stock into a medium saucepan and bring to the boil. Set aside.
- In a large heavy-based frying pan melt half of the butter. Cook mushrooms for 5 minutes until really soft. Remove from pan. Cook onion for 2 minutes, until it begins to soften. Add rice and cook for 1 minute, until transparent.
- Add 1 cup of hot stock. Stir constantly adding an additional cup of soup each time the liquid is absorbed. It should take about 15 minutes for all of the stock to be absorbed and the rice tender.
- Remove from heat and stir through the remaining ingredients including mushrooms and remaining butter. Serve with extra parmesan if desired.
Nutrition
Calories: 483kcalCarbohydrates: 49.3gProtein: 14.1gFat: 25.7gFiber: 17.6g
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