Mushroom-Spinach Risotto without Wine

Wash hands and prepare mushrooms, spinach and onion. Bring 650 ml vegetable stock to a simmer in a small saucepan and keep it warm on low heat.

Heat 15 ml olive oil in a broad pan over medium heat; soften onion for about 5 minutes. Add mushrooms and garlic and cook about four more minutes until much of their moisture evaporates.

Add 160 g unwashed arborio rice, stir for one minute to coat with oil, then stir in 30 g chopped dry sun-dried tomatoes.

Add the hot stock 100–130 ml at a time, stirring and allowing most to absorb before the next addition. Repeat for around 20–25 minutes until the rice is tender with a slight bite. Add a little hot water if needed.

Add 100 g spinach, cover and cook for around three minutes until fully wilted. Turn off heat, stir in 15 g butter, 25 g Parmesan, 8 g parsley and 0.4 g pepper, divide into two bowls and serve immediately.