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Spinach and Mushroom Risotto‍

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INGREDIENTS

  • 1 med onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup risotto rice
  • 1 med leek, sliced
  • 2 cups mixed mushrooms, sliced
  • 2 handfuls baby spinach
  • 750ml Dr Broth vegan broth
  • 4 tbsp extra virgin olive oil
  • 80g Parmesan cheese, grated
  • Salt & pepper

METHOD

In a medium saucepan, add 2 tablespoons olive oil and sauté the mushrooms with some salt and pepper until nicely browned. Remove from the pan and set aside.

Warm the vegan broth in a separate pot on the stove.

In the same saucepan you used for the mushrooms add the other 2 tablespoons of olive oil and the chopped garlic. Fry gently until golden brown, then add the onions and leeks.

When onions and leeks have softened (3 to 4 minutes) stir in the rice with a wooden spoon. Fry rice while stirring gently until it becomes slightly translucent and begins to stick.

Add 2 ladles of warm vegan broth. Stir until the broth has been absorbed.

Keep adding ladles of broth, one at a time and stir until each ladle is absorbed. Cooking time should be about 20 minutes until all the broth has been adsorbed and the rice has a soft, creamy texture.

Stir in the mushrooms, parmesan cheese and baby spinach. Add salt and pepper to taste.

Recipe by: Chef Graham Neilson from Dr. Broth
www.drbroth.co.za

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