Name: Mushroom, spinach & lemon risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 brown onions (300g), chopped finely; 3 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 300 gram (10 ounces) button mushrooms, halved; 2 cup (400g) arborio rice; 1.5 litre (6 cups) chicken stock; 1 cup (250ml) dry white wine; 300 gram baby spinach leaves; 2 tablespoon coarsely chopped fresh lemon thyme

Ingredients

2 brown onions (300g), chopped finely

3 clove garlic, crushed

1 tablespoon finely grated lemon rind

300 gram (10 ounces) button mushrooms, halved

2 cup (400g) arborio rice

1.5 litre (6 cups) chicken stock

1 cup (250ml) dry white wine

300 gram baby spinach leaves

2 tablespoon coarsely chopped fresh lemon thyme

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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