How to Make Super Quick Homemade Risotto with Mushrooms & Parmesan

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Before you jump to Risotto with Mushrooms & Parmesan recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

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So you see, you don't need to stuff your face with junk food when you want to feel better! Try some of these hints instead.

We hope you got benefit from reading it, now let's go back to risotto with mushrooms & parmesan recipe. To cook risotto with mushrooms & parmesan you need 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Risotto with Mushrooms & Parmesan:

1. Prepare 300 grams of risotto rice.
2. Get 1.2 litres of hot stock, can be chicken or vegetable (2 stock cubes).
3. Provide 100 grams of grated parmesan cheese.
4. You need 1 of large onion, finely chopped.
5. Use 4 cloves of garlic, finely chopped.
6. Take 200 grams of mushrooms finely sliced.
7. Prepare 400 grams of fresh spinach.
8. Use leaves of large hand full of fresh basil.
9. You need 1 tbsp. of smoked paprika.
10. You need 1 tbsp. of olive oil, or low calorie spray oil.
11. Take 90 ml of white wine.
12. Provide to taste of Salt and pepper.

Instructions to make Risotto with Mushrooms & Parmesan:

1. Taking a large frying pan or wok, place it on a high heat and add the oil or spray with oil.  Throw in the onion, garlic and mushrooms, turn down the heat and leave to soften for about 10 - 15 mins.  Once softened add the risotto rice, quickly stir for about a minute so the heat cracks open the grains..
2. Once the rice grains have been heated add the white wine to the mushrooms.  On a medium heat keep stirring well until the liquid has been absorbed by the grains.  Next add a ladle of stock.  You need to keep adding the stock stirring well each time so it doesn't stick.  It takes about 20 - 25 minutes to add all the stock depending on your hob..
3. As you stir try to press down on the grains, this helps them absorb more fluid and expel the sticky starch.
Add the paprika, salt and pepper and stir well, once all the stock has been absorbed you need to taste the grains.  If they are still a little grainy, you need to add some more hot water to the rice.  Whilst it is finally cooking, grate the cheese.  There isn't an exact time for cooking risotto, it depends on many factors.
4. The best way is to keep tasting, when it is slightly firm to bite but no grains inside its ready!
When it is ready add the cheese stir well, then throw in  the basil and spinach. Stir again!.
5. Turn off the heat and place a lid onto the pan.  Leave it to steam and rest for 2 minutes..
6. That's is its ready to plate up.
Enjoy, Emily x.

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