You could add prawns to this creamy and vividly green risotto, or even top it with a piece of grilled salmon, but why complicate something so good on its own?
2 tbsp olive oil
2 cloves garlic, crushed
225 ml (8 oz) mushrooms, sliced
1 onion, finely chopped
225 ml (8 oz) Arborio rice
150 ml (5 fl oz) dry white wine
700 ml (1 1/4 pints) light chicken or vegetable stock, hot
225 ml (8 oz) fresh spinach, washed and shredded
25 g (1 oz) pinenuts, toasted
25 g (1 oz) butter
25 g (1 oz) freshly grated parmesan cheese
1. Heat the oil in a large pan or wok. Add the garlic, mushrooms and onion and fry for 5 minutes, until softened but not coloured.
2. Add the rice to the vegetables and cook, stirring for 2 minutes.
3. Pour in the wine, bring to the boil and bubble for a minute.
4. Add a ladle-ful of stock, and stir until the liquid has mostly been absorbed. Keep adding the stock, ladleful by ladleful, stirring as much as possible, and allowing each addition of stock to absorb before adding more.
5. It is the stirring which gives the risotto its characteristic creamy texture, so keep at it!
6. When the rice is cooked, each grain soft but still al dente in the middle, stir in the shredded spinach until it wilts.
7. It will look like too much spinach, but never fear, it collapses down nicely.
8. Season with salt and pepper, and stir in the pinenuts and butter.