Mushroom spinach risotto
Ingredients
- 1 tbsp olive oil
- 25g butter
- 1 onion, chopped
- 140g chestnut mushrooms, sliced
- 1 fat garlic clove, crushed
- 140g arborio rice
- 150ml dry white wine
- 4 sundried tomato, chopped
- 500ml hot vegetable stock
- 2 tbsp chopped fresh parsley
- 25g Parmesan or vegetarian alternative, freshly grated
- 100g fresh young leaf spinach, washed if necessary
- warm ciabatta and green salad, to serve
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