Spinach & Mushroom Risotto (Flora Buttery)
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.25 | l | KNORR Paste Bouillon Mushroom 1kg |
| 150 | g | FLORA Buttery Spread 2kg |
| 75 | g | Onions |
| 650 | g | Arborio rice |
| 150 | ml | Wine, white |
| 175 | g | Baby leaf spinach |
| 175 | g | Oyster Mushrooms |
| 65 | g | Parmesan cheese |
| 10 | g | KNORR PROFESSIONAL Pureed Herbs Mixed Peppercorn |
Preparation
Advance Preparation
Warm serving plates. Prepare the chicken bouillon as per the manufacturers instructions, keep hot.
Method
1. Melt the FLORA in a heavy based saucepan over a medium to high heat and sweat off the onions without colour for 2-3 minutes until they become translucent. Add the rice and stir continuously for approximately 5 minutes and again until the rice becomes translucent.
2. Add the wine and stir in until it becomes totally absorbed by the rice. Gradually pour in hot bouillon, a little at a time, allowing it to be fully absorbed before adding any more. The rice should have a creamy consistency but still have a bit of bite
3. At about halfway into adding the bouillon, stir in the spinach and mushrooms gradually.
4. When the rice is cooked add the parmesan, pepper and nutmeg
5. Serve in the warmed dishes.
Service Hint
Serve with ciabatta and FLORA. This recipe can be used as a base recipe requiring the mushrooms and spinach to be substituted as required.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
