Ingredients

• 1-litre vegetable stock
• 2 tbs olive oil
• 1 medium onion finely chopped
• 1 1/2 cups arborio (risotto) rice
• 1/2 cup dry white wine
• 3 garlic cloves finely chopped
• 80g butter / olivani (half for mushrooms and half for risotto)
• 500g mushrooms, sliced
• 400g spinach
• 1 cup parmesan grated (save a bit for serving on top)
• 2 tbs parsley chopped for serving

Method

1. Heat stock in a saucepan and leave on a low heat.
2. Heat (low-med temp) a large frypan and add 2 tbs olive oil, followed by onion. Fry slowly on a low heat for approx. 10 mins.
3. Turn up the heat, and add the rice. Stir until well coated.
4. Stir in the wine and cook until the liquid has cooked into the rice (approx. 1 minute).
5. Add the first ladle of the stock, stirring until it has been absorbed.
6. Continue this, one-ladle at a time until the rice is soft but with a slight bite. This will take approx. 30 minutes. Once cooked, take off the heat. And if you need, add more stock if you think it needs.
7. Meanwhile, in a separate, smaller frypan heat 40 g butter / olivani and add the sliced mushrooms.
8. Once cooked, add to the risotto with with spinach, 40g of butter / olivani and the parmesan (remembering to save some for serving on top). Add salt, pepper and season as required.
9. Let it sit for about 3 minutes.
10. Serve with fresh herbs and parmesan (bacon if you want!), and a drizzle of extra virgin olive oil.