Mushroom and feta risotto

Mushroom and feta risotto recipe

3 ratings

Risotto is a wonderfully versatile dish – this gluten- and meat-free version channels the nutty flavours of a classic Italian porcini mushroom risotto but with a tasty Greek feta twist. Ready in under an hour or freezable for a busy weeknight, it's the perfect midweek dinner for two. See method

  • Serves 2
  • 10 mins to prepare and 40 mins to cook
  • 480 calories / serving

Ingredients

  • 15g dried porcini mushrooms
  • 1½ tbsp olive oil
  • 150g pack chestnut mushrooms, sliced
  • 1 small onion, finely diced
  • 1 garlic clove, crushed
  • 140g arborio rice
  • 75ml white wine
  • 100g baby spinach
  • 50g feta, crumbled

Each serving contains

  • Energy

    2015kj
    480kcal
    24%
  • Fat

    16g 23%
  • Saturates

    6g 29%
  • Sugars

    3g 4%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 65.9g Protein 14.2g Fibre 3.2g

Method

  1. Put the dried mushrooms in a heatproof jug, cover with 500ml boiling water and set aside. Meanwhile, heat 1 tbsp oil in a deep, wide frying pan and fry the chestnut mushrooms over a high heat for 4-5 mins until deep brown. Remove and set aside.
  2. Add the remaining ½ tbsp oil to the pan and fry the onions and garlic over a medium heat for 6-8 mins until soft and beginning to caramelise.
  3. Strain the dried mushrooms, reserving the liquid, then roughly chop and add to the pan. Add the rice and stir well. Stir in the wine and cook until the rice has absorbed it. Return the chestnut mushrooms to the pan then add the reserved mushroom liquid, a ladle at a time, stirring constantly. Wait until the rice has absorbed most of the liquid before adding more. Repeat until you've used all the liquid – this should take 20-25 mins.
  4. Once the rice is tender but with a little bite, season to taste. Stir through the spinach leaves until wilted. Divide between 2 plates and top with the feta.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.

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