Recipe of the WEEK.................

Easy Spinach and Mushroom Risotto

• 
  
  3 spring onions chopped


• 
  
  1 leek sliced


• 
  
  1 Tbl Spn Minced Garlic (use 1 x lge Glove if u prefer, NOT the whole bloody thing)


• 
  
  1/2 cup of White wine (if you prefer not 2 it's fine)


• 
  
  2 cups of Arborio rice


• 
  
  1 x 250g packet of Frozen spinach, thawed and brained..or 1x bunch of English spinach (Better Quality)


• 
  
  8 sun dried tomatoes, Chopped (if purchasing from your local coles deli..drain the oil and wash the rest of the oil out and place of hand towel/paper )


• 
  
  6 mushrooms sliced (your choice of mushys)


• 
  
  1/2 teaspoon of salt(or if u prefer not 2)


• 
  
  1/4 teaspoon of saffron powder


• 
  
  1/2 teaspoon dried chives or fresh


• 
  
  1/2 teaspoon dried thyme


• 
  
  1 Tbl Spn dried Parsley


• 
  
  6 cups of good strong 'Fat' free Vegetable stock


• 
  
  freshly ground black pepper to taste (or maybe not)

METHOD

'Saute' spring onions, leek and garlic in a little of the wine or stock, until the onions/leek are transparent.

Add rice and vegetables and stir through. (if using fresh English Spinach, leave adding it until 1- 2 minutes before serving. It cooks very easily)

Add remaining wine, herbs, salt and saffron powder.

Add a little stock (about half a cup)as you go stirring occasionally....As the stock is absorbed by the rice add a little more stock, never leave the rice dry during this period, but allow the stock to be consumed by the rice...stirring it enough so it doesn't stick to the base of the pot....have the heat on low - med. If you are using a thick based pot u can leave it on 'med'.

You must watch the process for the entire 20 - 30 minute cooking time.

Season with a little Black pepper if you wish and perhaps Garnish each serving with a little Chives and or Fresh parsley that you can set aside before adding the remainder to the pot.

Rice should be creamy & slightly moist looking and a little chewing on the tooth.

For the Slightly less Health conscious...try adding a little Parmesan Cheese.

1. 
   
   For approximately 4 serves... each serve contains about .5g of fat


2. 
   
   For approximately 6 serves... each serve contains about .3g of fat.

GAV's Tips

Cooking Risotto is a bit of an 'Art' form that you will develop with practise, and can be frozen ... Just make it slightly moister if you intend of freezing the entire batch.

Or when re heating left overs, add a little stock...it can be stored in the fridge for up to 2 days if cooled down correctly... in smaller portions, to room temperature. You will increase the storage life of it by another day.