Risotto is one of those dishes that overwhelms a lot of people because there’s a perception that every risotto is difficult to make and laden with butter and cheese and wine. However that’s not always the case. Get experimental and play around with flavours, it’s one of those forgiving dishes that sometimes even with the most unlikely flavour pairings, can still result in a delicious meal. This version is lower in calories (for those interested), is vegetarian and gluten free, and so easy to whip up you will wish you had tried making risotto years ago.
Serves 2 – GF, NS, V
Prep time: 10 mins
Cook Time: 30-40 mins
130g Aborio Rice
1 cup Vegetable Stock
1 tbspn Olive Oil
300g Mushrooms, thickly sliced
50g Parmesan Cheese, grated
2 Handfuls Baby Spinach
1 tbspn Miso paste
2 cloves Garlic, crushed
- Heat a large saucepan (or large, deep fry pan) to medium heat.
- Add oil, sliced mushrooms and garlic and saute until mushrooms are cooked through.
- Meanwhile, in a separate saucepan, bring stock and an additional 2 cups of water to the boil. Reduce heat and leave at a low simmer.
- When mushrooms are cooked, add rice to the pan and coat in the oil and mushroom mixture.
- Add a ladle of the simmering stock and cook, stirring every minute to stop the mixture from sticking, add the miso at this stage and stir to combine.
- Once the stock has absorbed, keep adding 1-2 ladles of stock mixture at a time until the risotto is cooked.
- Once cooked, remove from heat, stir in baby spinach and parmesan, season lightly with salt and enjoy!