Mon, 8 July 2019
Ingredients:
-200g butternut squash
- 200g chestnut mushrooms
- 150g Arborio Rice
- 50g spinach
- 50g white onion
- 2 garlic cloves
- 1 tbsp butter
- 100ml white wine
- 4 cups of vegetable stock
- 60g parmesan cheese
- 2 sage leaves
Instructions:
- In a high sided pot, add 1 tbsp of butter and saute the onion, garlic, mushrooms and squash. Pop in the sage leaves (which we will remove later)
- When softened, add the rice and spinach to the pot and stir. Add the white wine and when evaporated, begin to slowly add the stock via ladle.
- Continuously stir the rice and add the stock bit by bit, making sure not to flood the pot. This will take ~20 minutes to fully absorb the stock.
