Wondering what to cook on those grey and windy days? You want something healthy and comforting? Then this risotto is the right recipe for you! It is super easy to make, you only need to put a little bit of elbow grease, as preparing a good risotto involves some stirring. But the rest is so easy, you will have your dinner ready in less than an hour!
This delicious and comforting meal is just so perfect for this time of the year! It is mushroom season, and I love adding wild mushrooms to this risotto, as they give an extra rich and earthy flavour. For this recipe I have used chanterelles and cremini mushrooms, but if you want to make it extra special, feel free to add some truffles as well! Just keep in mind that wild mushrooms and truffles have a very strong flavour, and this risotto will absorb them very well.
In winter the lack of natural sunshine requires us to get our vitamin D from foods such as wild mushrooms. Wild mushrooms – like our skin – produce vitamin D when exposed to sunlight. That’s why they are particularly high in this vitamin. The commercial mushrooms are typically grown in greenhouses, so are unlikely to get too much indirect exposure to the sun. Try getting them wild if you can to boost you vitamin D levels. Read more about how to boost your mood with foods here.
I love adding fresh herbs to my dishes. They enrich the flavour and provide you with additional nutrition, so don’t underestimate the power of herbs! Parsley is an excellent source of vitamin K and vitamin C, as well as iron and folate. Chives contain healthy minerals, such as potassium, iron and calcium, and complex B vitamins.
In this recipe I have used frozen spinach. It saves me lots of time, as I don’t have to wash and chop it. But of course you can use fresh spinach if you like. My husband absolutely loved this recipe, so give it a try, you will impress your loved ones! 🙂
Here is what you will need for this recipe:
Ingredients (serves 4)
- 1 cup arborio rice (about 160 gr). You can also use brown rice for this recipe. Just bare in mind that it might take a bit more time and arm strength to cook. 🙂
- 350 gr spinach (frozen or fresh)
- 300gr wild mushrooms or cremini mushrooms, chopped in cubes
- 1 lt vegetable stock ( I boiled 1 lt water and inserted two cubes of vegetable stock)
- 3 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- two handfuls of freshly chopped parsley
- two handfuls of freshly chopped chives
- salt and pepper to taste
- Heat the olive oil in a deep pot and add the onion and garlic. Cook until the onion becomes fragrant and translucent.
- Add the chopped mushrooms to the onion and garlic and stir well.
- Add the spinach and continue stirring.
- Next add the rice.
- Reduce the heat to medium and continue stirring. To prevent the rice from sticking to the pan, slowly start adding the vegetable stock, while continuously stirring.
- As the stock continues to reduce, add more all the while ensuring the rice does not stick to the bottom of the pan (an indicator you need more stock!)
- Stir. Reduce. Add Stock. Stir. Reduce. Add Stock. REPEAT. This should take about 30/40 mins depending on the rice.
- Taste the rice from time to time. It is ready once the rice kernel is soft with a delicate crunch (al dente). Keep in mind that the rice will continue to cook once off the heat source.
- Add the parsley and chives, and season with salt and pepper to taste. Be careful with the salt, as the stock tends to give a lot of flavour!
- Tip: leave some extra for the next day, as the additional time allows the flavours to develop even further!