How to make Mushroom Risotto

1. Finely chop the mushrooms, shallots and garlic.
2. Place a large, non-stick sauté pan over a medium heat on the stove and melt in the butter.
3. Fry the mushrooms, shallots and garlic for 5 minutes.
4. Add the risotto rice and white wine. Stir for 2 minutes whilst remaining over a medium heat.
5. Crumble in the stock cube, top the contents of the pan up with boiling water (until just covered) and season with some salt.
6. Stir and simmer gently for 15 minutes. Make sure the contents of the pan remain just covered with water until a few minutes towards the end.
7. Stir in the spinach until reduced down.
8. Stir in the parmesan and freshly chopped parsley.
9. Serve straight away, garnished with more parsley.

Love the look of this risotto? Check out all my other Italian recipes.