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Porcini mushroom and spinach risotto
Fruit and vegetables
2
carrots
, peeled and roughly chopped
1
leek
, washed and roughly chopped
2
celery
sticks, washed and roughly chopped
200g/7oz
spinach
½
garlic
clove, crushed to a paste
1 small
onion
, finely chopped
1
celery
stick, finely chopped
20g/¾oz dried porcini
mushrooms
, soaked in boiling water, drained and finely chopped
1 tsp chopped flatleaf
parsley
Tins, packets and jars
250g/9oz carnaroli
risotto rice
Cooking ingredients
1 tsp
sea salt
2 tbsp
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2¾oz unsalted
butter
100g/3½oz
Parmesan
, grated (or similar vegetarian hard cheese), plus extra to serve
75g/2¾oz
mascarpone
Back to recipe
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