- 1 onion, peeled and finely diced
- 4 garlic cloves, peeled and finely diced
- 3 sticks of celery, finely diced into small pieces
- 400g risotto rice
- 500g mixed mushrooms
- 15g dried porcini mushrooms
- 1 mushroom stock cube
- 1 bag of fresh spinach
- Juice of 1 lemon
- 2 tablespoons nutritional yeast
- Olive oil
- Salt and pepper
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, celery and lots of salt and pepper. Let them sauté, until soft, for 5-10 minutes, stirring occasionally.
Boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).
Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
Keep stirring the rice as it cooks, adding more stock gradually.
Finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
Then cut the other half of the mushrooms into big chunks (I normally halve or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
Stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.