I came up with this recipe on a Friday evening when I wanted something comforting, using up the feta and mushrooms I had left in the fridge, and to accompany a well earned glass of white wine. I always have arborio rice in the my cupboard too along side basmati rice, pasta and cous cous etc as they are long lasting ingredients and staples of some meals that I like to create on a whim. It turned out to be a lovely meal and low calorie too. Approx 412 cal per portion.

Ingredients (for 2 people);

• 150g button mushrooms, slices
• Olive oil
• 1 small red onion, finely diced
• 1 garlic clove, crushed
• 150g arborio rice
• 75ml white wine or alternatively if you have white wine vinegar, use a glug of this and add extra stock
• 500ml vegetable or chicken stock
• 100g baby spinach
• 100g feta, crumbled

Method (Approx 35-40 mins including prep);

1. Heat 1 tbsp olive oil in a deep, wide frying pan and fry the mushrooms, onion and garlic over a medium-high heat for 5-7 mins until the onions are softened and begin to caramelise. Prepare your stock using boiling water.
2. Add the rice to the pan and stir well. Stir in the wine/white wine vinegar and cook until the rice has absorbed it. Add the stock 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.
3. Once the rice is tender but with a little bite, season to taste. Stir through the spinach leaves until wilted and half of your feta so that this melts into the risotto. Divide between 2 plates and top with the rest of the feta. (I garnished mine with a few olives that I had also).
4. Enjoy!

This meal is freezable also. Please do let me know what you think of the recipe.

Happy munching 🙂

Jen@jensfoodblog

#jensfoodblog

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