Green Risotto with Mushrooms
12 medium size mushrooms, sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
2 handfuls fresh spinach
3 handful of fresh parsley, finely chopped
1 cup of liquid vegetable stock
1½ cups uncooked short grain brown rice
6 cups boiling vegetable stock
1 tsp soy sauce
salt and pepper to taste
Heat a large saucepan over a high heat. Add the onion and garlic and saute until tender. Add half a cup of stock to deglaze the pan and stir. Add the brown rice and stir. Add six cups of boiling vegetable stock. Cover, reduce the heat to low and leave the rice to cook for 25 minutes or until all the liquid has been absorbed and the rice is creamy (stir every 5 minutes to ensure the rice doesn't burn on the bottom of the pan).
Meanwhile place in a blender, two handfuls of spinach and two handfuls of parsley. Add one cup of cold vegetable stock and blend to a puree. After the rice is cooked add the blended spinach and parsley to the rice and stir until the liquid is absorbed. Add salt and pepper to taste. Remove from the heat and set aside.
Heat a small frying pan on a high heat. Add the sliced mushrooms and saute for a few minutes. Add the soy sauce, the juice of one lemon and continue to saute for a minute.
Divide the risotto into four shallow bowls. Top with the sauteed mushrooms. Sprinkle with some chopped parsley and enjoy.
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