Mixed Mushroom Risotto
1 onion, finely diced
2 cloves garlic, finely chopped
500 gm of mixed mushrooms (oyster, button, brown, enoki), cut into bite sized pieces
1 celery stalk, diced
1 bunch parsley, roughly chopped
1 cucumber, diced
1 lemon, halved
1 large handful baby spinach,
1 bunch mint, roughly chopped
½ cup pine nuts
½ cup sundried tomatoes, sliced
6 cups vegetable stock, warmed
1 spring rosemary, leaves only, finely chopped
1 ½ cups uncooked arborio rice
Heat a large frypan. Add the onions, garlic and celery and saute for 3 minutes. Add a pinch of salt. Add the mixed mushrooms, the arborio rice and stir well. Add the chopped rosemary leaves. Pour in 1 cup of vegetable stock and stir well.
Meanwhile prepare the salad by placing the baby spinach into a bowl. Add the pine nuts. And sliced sundried tomatoes and the chopped mint leaves. Squeeze over the juice of 1 lemon and set aside.
Add 1 more cup to the warm stock and stir well, allowing the liquid to be absorbed. When the liquid has been absorbed, add 1 more cup. Continue to add a cup at a time as the liquid is absorbed. Finally add the chopped parsley, mix well and serve with salad. Finish with a squeeze of lemon.
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