Serves 2
Syns – 3 ( 1 for Parmesan, 2 for wine)
1 small onion chopped
1 garlic clove crushed
200g mushrooms sliced
150g risotto rice
125ml white wine
750ml hot veg stock
100g spinach chopped
A few shavings Parmesan

Heat a frying pan, spray with frylight and cook onion and garlic. Add mushrooms cook for 5 mins then add risotto rice. Stir until coated

Add the wine and bubble until absorbed, gradually add hot stock. Stir until rice is tender. Once cooked stir through the spinach. Serve with sprinkled Parmesan shavings .

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