Creamy Mushroom Risotto

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 clove garlic
• 4 spring onions
• 3 stems celery
• 250g button mushrooms
• 2 cups baby spinach
• 1 cup Arborio rice
• 2 cups vegetable stock, salt reduced
• 375mL reduced fat evaporated milk
• ¼ cup finely grated parmesan

Method

1. Crush garlic clove. Thinly slice onion. Chop celery. Slice mushrooms.
2. Wash baby spinach, set aside.
3. Heat oil in pan. Add garlic and spring onions and cook until softened.
4. Add celery and cook for a further 2 minutes. Add half the mushrooms and stir through. Cook until mushrooms have browned.
5. Add the rice to the pan and stir through. When the rice starts to look a little translucent gradually add all of the stock whilst stirring.
6. Add remaining mushrooms and allow to simmer for 10 minutes stirring regularly until the rice has absorbed the stock.
7. Add the evaporated milk and stir through. Simmer for 5 minutes until the rice has absorbed the remaining liquid and has become tender.
8. When the rice is just cooked (al dente), add the spinach and stir through. Take the frypan off the heat and stir in the parmesan cheese.