Alive and Cooking

Mushroom & Spinach Risotto

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150g of button mushroom
150g of baby spinach leaves
1 field mushroom
1/2 tsp of Vegeta stock
200g basmati rice (cooked and cooled)
1 clove of garlic
1 bunch of garlic chives
2 quarters of preserved lemon
1 bunch of garlic chives
200g of baby bocconcini
1 punnet of grape tomatoes (roasted)


Place the cherry tomatoes in a pan and cook them in a hot oven for 5 minutes at 250C.

Add some light olive oil to a hot pan and fry your field mushrooms. When the field mushrooms start to brown add your sliced button mushrooms and stir.

Once all mushrooms have browned add in your sliced garlic, preserved lemon, garlic chives and cooked basmati rice that has been cooled. Sprinkle half a teaspoon of Vegeta stock over the rice and stir.

Once ingredients are mixed, add in your roasted cherry tomatoes, garlic chives and baby spinach, cover pan and cook until spinach wilts.

When spinach wilts, take off lid and stir through, add in bocconcini balls, heat and serve.

Mushroom & Spinach Risotto