Quick & Easy

Mushroom, spinach & lemon risotto

Rich, earthy and deeply satisfying, the flavour of this mushroom and spinach risotto is lifted by the addition of finely grated lemon zest.
mushroom, spinach & lemon risotto



1.Heat oiled large saucepan; cook onion, garlic, rind and mushrooms, stirring, until mushrooms are browned lightly.
2.Add rice, stock and wine, bring to the boil; simmer, covered, 15 minutes, stirring halfway through cooking.
3.Remove from heat; stand, covered, 10 minutes. Gently stir in spinach and thyme.

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