Garlic Mushroom and Spring Greens Risotto

Ingredients

• 300g woodland wild mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 200g spring greens, washed and roughly chopped
• 1 large onion, finely chopped
• 300g Arborio rice
• 1.2 litres vegetable stock, hot
• 100ml white wine
• 50g Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped

Method

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and soft
2. Add the woodland wild mushrooms to the pan and cook until they begin to release their juices and become golden
3. Stir in the Arborio rice, making sure the grains are well coated with the oil and mushroom mixture. Cook for about 2 minutes.
4. Pour in the white wine, stirring continuously until the wine has been absorbed by the rice
5. Gradually add the hot vegetable stock, one ladle at a time, allowing each addition to be absorbed before adding the next. Stir frequently to encourage a creamy texture
6. Halfway through the cooking time, add the spring greens, folding them into the risotto as it continues to cook
7. Once the rice is tender yet firm to the bite (al dente) and the risotto is creamy, stir in the grated Parmesan cheese. Season with salt and pepper to taste
8. Serve the risotto garnished with chopped fresh parsley