Wild mushroom & spinach risotto

Serves 4

Wild mushroom & spinach risotto

Preparation time: 25 minutes

Cooking time: 30-40 minutes

2 tbsp Bertolli olive oil

1 small onion, chopped

2 cloves garlic, crushed

150g (5oz) pack wild mushrooms

225g (8oz) arborio rice

1 Knorr chicken stock cube dissolved in 850ml (1 pint) boiling water

1 tbsp chopped fresh parsley

55g (2oz) young spinach leaves, washed and drained

40g (1oz) Parmesan cheese, grated

Freshly ground black pepper

Method

1. Melt the Bertolli in a large saucepan and fry the onion and garlic until soft. Stir in the mushrooms and stir fry for a further 2-3 minutes.

2. Add the rice and a quarter of the boiling stock to just cover the rice and simmer until absorbed. Add a further quarter of the boiling stock, simmer until the stock has been absorbed and then add remaining stock and continue cooking.

3. Stir in the parsley, spinach and half the grated cheese. Cook until the spinach has wilted and cheese just melted.

4. Adjust the seasoning and serve with remaining grated Parmesan.

Nutrition information per serving

Calories: 152

Fat: 9.7g; of which Saturates: 3.0g

Salt based on sodium: 1.17g