Ingredients

• 1 tbsp olive oil
• 25g butter
• 1 onion, chopped
• 140g chestnut mushrooms, sliced
• 1 fat garlic clove, crushed
• 200g arborio/risotto rice
• 150ml dry white wine
• 4 sundried tomatoes, chopped
• 500ml hot vegetable stock
• 2 tbsp chopped fresh parsley
• 25g parmesan or vegetarian alternative, freshly grated
• 100g fresh young leaf spinach, washed if necessary
• warm ciabatta and green salad, to serve

Method

1. Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
2. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
3. Reduce to a gentle heat. Add the tomatoes and then unconventionally – add all the stock and leave at a medium heat for fifteen minutes – stirring occasionally, before lowering the heat for another ten minutes (assuming your rice takes 25 minutes to cook – otherwise adjust accordingly). Five minutes before you finish cooking, Stir in the Spinach.  Turn off the hob, stir in the Parmasan and leave covered for five minutes before serving.