Mushroom & Feta Risotto
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Preparation Time: 10 minutes | Cooking Time: 40 minutes | Freezable?: Yes
Go Italian, a delicious vegetarian dish that everyone will enjoy. All the nutty flavours of a classic Italian porcini mushroom risotto but with a tasty Greek feta twist.
- 10g dried porcini mushrooms
- 100g Arborio risotto rice -you could also use other types of rice like basmati, wild rice or cauliflower rice if preferred
- 1 tbsp olive oil
- 100g of chestnut mushrooms sliced
- ½ small onion finely diced
- 1 small crushed garlic clove
- 40ml white wine
- 60g baby spinach
- 30g crumbled feta cheese
- Put the dried Porcini mushrooms in a heat proof jug, cover with just enough boiling water & leave on one side.
- Heat half the olive oil in a deep, wide frying pan and fry the chestnut mushrooms over a fairly high heat for 4-5 mins until deep brown. Remove from the pan and them to one side.
- Add the rest of the olive oil to the pan and fry the onions and garlic over a medium heat for 6-8 mins until they’re soft and just beginning to caramelise.
- Strain the dried Porcini mushrooms, keeping the very important liquid, roughly chop and add to the pan. Add the rice and stir well. If you haven’t drunk the wine already! stir in the wine and cook until its been absorbed by the rice.
- Almost there now – return the chestnut mushrooms and the reserved mushroom liquid to the pan a ladle at a time, stirring constantly. Wait until the rice has absorbed most of the liquid each time, before you add more. Repeat until you’ve used all the liquid. This will take around 20-25 mins
- Season the dish to your taste when the rice is tender but still has a little bite. Then lastly, stir through the spinach leaves until they’re wilted serve and top with the crumbled feta. Tastes amazing.
Save time, double up on the recipe and freeze for 1 to 3 months..Once the risotto is cooled, transfer it to an airtight, (and sealed) freezer-safe container, Defrost thoroughly in the fridge overnight before reheating and re-heat until its piping hot.
What are Porcini Mushrooms?
Considered by chefs to be a gourmet mushroom with a strong nutty flavour, Porcini mushrooms are a popular ingredient in Italian cooking.
Normally grown in Italy they’re dependent on a complex underground root system feeding into the mushroom you see on top of the soil which makes it difficult to grow them. This means the fresh version can be hard to find and so expensive to buy.
Fortunately for us, it’s easy to buy the dried version of porcini mushrooms in packets now widely available in most supermarkets. So put your suitcase back, there’s no need for an expensive trip to Italy!
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