Mushroom Risotto Recipe

1. Finely chop the shallots, garlic and mushrooms.
2. Melt a knob of butter in a saucepan and fry the shallots, garlic and mushrooms for 5 minutes.
3. Add the rice and wine. Leave to simmer for 2 minutes (or until the wine has absorbed into the rice).
4. Crumble in the stock cube, season generously and pour in boiling water until the contents are just covered.
5. Stir and leave to simmer for 15 minutes, topping the water level up when needed during cooking.
6. After the cooking time and when the water is mostly absorbed, stir in the spinach, parmesan and parsley. Serve straight away and enjoy.

Love rice? Check out my other recipes that are rice based.