- 1 tbsp olive oil
- ½ leek, finely chopped
- pinch chilli flakes
- 75g/3oz mixed mushrooms, for example oyster, shiitake and enoki, roughly chopped
- 200g/7oz risotto rice (eg carnaroli or arborio)
- 1 x 125ml/4½fl oz glass white wine
- 150ml/¼ pint hot vegetable stock
- 75g/3oz spinach, roughly chopped
- 25g/1oz butter
- salt and freshly ground black pepper
- fresh chives, to garnish
- Heat the olive oil in a large saucepan with a lid, add the leek and chilli flakes and fry gently until softened. Add the mushrooms and fry for 2-3 minutes. Add the rice and cook, stirring frequently, for 1-2 minutes, or until the rice turns translucent.
- Add the wine, turn up the heat and boil for 1-2 minutes. Add the stock one ladleful at a time and stir continuously until all the stock has been absorbed and the rice is cooked.
- Stir in the spinach and the butter, remove from the heat, cover and set aside for a few minutes. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the risotto into serving bowls and garnish with the chives.