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Mushroom & Spinach Risotto


  • 150g of button mushroom

  • 150g of baby spinach leaves

  • 1 field mushroom

  • 1/2 tsp of Vegeta stock

  • 200g basmati rice (cooked and cooled)

  • 1 clove of garlic

  • 1 bunch of garlic chives

  • 2 quarters of preserved lemon

  • 1 bunch of garlic chives

  • 200g of baby bocconcini

  • 1 punnet of grape tomatoes (roasted)


  • 1.

    Place the cherry tomatoes in a pan and cook them in a hot oven for 5 minutes at 250C.

  • 2.

    Add some light olive oil to a hot pan and fry your field mushrooms. When the field mushrooms start to brown add your sliced button mushrooms and stir.

  • 3.

    Once all mushrooms have browned add in your sliced garlic, preserved lemon, garlic chives and cooked basmati rice that has been cooled. Sprinkle half a teaspoon of Vegeta stock over the rice and stir.

  • 4.

    Once ingredients are mixed, add in your roasted cherry tomatoes, garlic chives and baby spinach, cover pan and cook until spinach wilts.

  • 5.

    When spinach wilts, take off lid and stir through, add in bocconcini balls, heat and serve.


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