Mushroom Madness Part 2.

So after a mushroomy spinach breakfast, for some reason I also fancied them for dinner!

Enter risotto! The old faithful. The ONLY thing my toddler will always eat, without fail. My failsafe easy yummy meal.

I think the first risotto I ever made was from Jamie Oliver’s 30 minute meal cookbook. I have slightly adapted it from that and now I just kind of cook it on autopilot.

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Mushrooms – a handful

olive oil – just a splash

White wine (optional) – just a small splash

1 Stock cube, I use Knorr Vegetable low salt or yeast free

Medium saucepan full of boiling water

1 Red onion

About 2 handfuls of arborio rice

1 clove of garlic

Rosemary, Salt and Pepper to taste

Parmesan (optional)



It really is ridiculously easy, if not a little time consuming. Ok so get your water boiling. We don’t have a kettle (weird I know) so I just fill a medium sized saucepan and get it on the boil. A full kettle would work too. I then add my stock cube and set it to simmer. In the meantime, prep your mushrooms and pop them in a saucepan with a little olive oil to soften. Add your red onion, chopped ( I like mine quite chunky but most people would dice it I reckon) and fry until the onion goes soft. I then add a splash of white wine, and after 30 seconds or so add my Arborio. To be honest, I never measure anything. On the packet of rice it generally gives you portion sizes, so follow that if you like to be a bit more exact but I tend to use about a handful per person as it absorbs all the liquid and expands. Reduce the heat to a simmer and cook until the rice has absorbed your wine. Then its time to start adding stock. Add stock periodically over the next 30 minutes or so, just a ladleful at a time, adding more everytime it gets fully absorbed into the rice. The top tip is to keep stirring. This is to release the starch from the rice which makes it all gooey and creamy and wonderful. About halfway through I like to add 1 clove of crushed garlic and some rosemary from the garden, but the dried stuff out of a jar would also be delicious. It takes about 30 minutes for the rice to cook properly and still be slightly al dente.

Once your rice is fully cooked and all of your liquid absorbed its time to serve! I like to have a little taste and add salt and pepper where I think it needs it. More often than not you don’t need much salt because stock cubes are pretty salty. I then add a little more rosemary, stir through a handful of baby spinach if I am feeling particularly virtuous and sprinkle over some grated parmesan. VOILA!

It will be hotter than the sun for about 15 minutes so if you are giving it to little ones be sure to leave time to let it cool. Sometimes I speed the cooling process up a bit (and also get some extra calories into my toddler who is always on some kind of food strike) by adding a dash of cream (soya or dairy taste good).



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