Recipe by Ilse van der Merwe of www.thefoodfox @The_FoodFox.
Roodeberg Classic Rosé is Ilse’s wine of choice for preparing creamy mushroom & spinach risotto that is best enjoyed with the bold and beautifully textured Roodeberg Reserve. Another comforting one pot meal, this quick and easy vegetarian recipe calls for a dash of cream and melds seamlessly with the soft, silky tannins of the wine.
Ingredients
Serves 4
- 30 ml butter
- 15 ml olive oil
- 250 g brown mushrooms, chopped
- Salt and pepper, to taste
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped/grated
- 3 sprigs thyme, leaves only (stalks discarded)
- 1 ½ cups risotto rice
- ½ cup Roodeberg Classic Rosé (or dry white wine)
- 750 ml vegetable stock
- 3 cups baby spinach, roughly chopped
- ½ cup fresh cream
- ½ – 1 cup parmesan cheese
Method
In a wide heavy-based pot (about 26cm), heat the butter and oil, then fry the mushrooms until golden brown and season with salt and pepper. Remove from the pan and set aside, then turn down the heat to medium-low and add the onions, frying until soft and translucent but not brown. Add the garlic and thyme and fry for another 30 seconds, then add the rice.
Stir, toasting the rice for about 3-4 minutes until lightly brown, then add the wine and stir to loosen any sticky bits on the bottom. Reduce until the liquid has almost been absorbed completely, then add ¾ of the fried mushrooms back to the pot as well as the stock, ladle by ladle, stirring in-between and only adding more once the previous liquid has almost been absorbed.
Continue until the rice is al dente (tender with a slight bite in the centre – it will take about 10-12 minutes), then add the spinach, cream and half the parmesan and stir. Cook for 1-2 minutes, then remove from the heat and season with salt and pepper.
Cover and let it stand for a few minutes before ladling into bowls, serving hot with some of the remaining mushrooms on top and more parmesan cheese.