- 1 large Red Onion – diced
- 1-2 TBS Rice Bran Oil
- 500g Button Mushrooms
- 250g Swiss Mushrooms
- 150g Risotto Mix Mushrooms ( you can get these from Woolworths in Aus and they include – Shitake, Shimeji, Black Fungi)
- 250g Baby Spinach
- 2 cups Aborio Rice
- 1 cup Dry White Wine
- 2 litres Vegetable Stock
Chop all mushrooms and fry in 1 TBS oil. Lightly salt while cooking and fry until liquid is completely absorbed/evaporated. Set mushrooms aside in a bowl.
Pour stock into a large pot on the stove and heat until boiling. Lower to a simmer and keep the stock on a low heat while you make the risotto in another pan.
In a large deep fry pan fry the onion until translucent in 1 TBS oil. Add rice and stir to coat the rice in oil. Add in wine and cook until there is no liquid left.
Now start to ladle the warm vegetable stock into the rice (approx 1-2 cups at a time). Stir until the rice absorbs the stock and then repeat (another 1-2 cups of stock added etc). Continue adding stock and stirring until there is no stock left. By this stage the rice should be almost perfectly cooked.
Add in the spinach and stir through until wilted – I like to cut off any long stems as I find it easier to eat when these are removed but you do you 🙂
Add all mushrooms and season with salt and pepper to taste.
Note: this recipe is packed with mushrooms, if you would like to lessen the amount of mushrooms go for it. Make it your own.