6-8 (approx.) large mushrooms, sliced
1 onion, finely chopped
2 cloves garlic, finely chopped
1 or 2 chillies, chopped and seeds removed
1 tablespoon grated fresh ginger
4 tablespoons extra virgin olive oil (1)
2 tablespoons tomato paste
1 cup white wine
4 tablespoons extra virgin olive oil (2)
1 ½ cups arborio rice
4-5 cups vegetable stock
1 x bunch of baby spinach
2 tablespoons parsley, finely chopped
2 tablespoons coriander, finely chopped
Parmesan cheese to serve
Heat the 4 tablespoons olive oil (1) in a frying pan or wide saucepan and add the sliced mushrooms, onion and garlic. Cook until soft. Add the chilli and ginger and fry for a further minute or so. Remove from the pan and set aside covered. Add the further 4 tablespoons olive oil (2) to the pan and once warm add the rice. Mix the rice with the oil until the rice is well coated with the oil on the outside. In another saucepan, heat the tomato paste and the white wine, and when boiling, add to the rice. Cook, stirring, until the tomato paste and wine have been absorbed. Add the stock, a cup at a time, and keep stirring every so often. Cook the rice until it is almost tender. When ready to add the last cup of stock, add the mushroom onion mix back into the pan with the stock and the spinach. When the rice is ready, remove from the heat, and add the parsley and coriander. Season to taste and stir well. Sprinkle with parmesan cheese to serve.
