Mushroom & spinach risotto – filmed real time from start to finish in 30 minutes

I hope you enjoy this recipe. I had planned to cut the video but decided to keep it full length to show you that cooking risotto is really easy. It took just under 30 minutes and was a delicious creamy risotto. I used 1 cup of risotto rice to just over a pint of stock & boiling water, but you may have to adjust the liquid to your rice. Stopped adding the liquid when the rice has absorbed it all and is cooked. Enjoy #over60 #over50lifestyle #recipe #cooking #easyrecipe #budgetfriendly #risottorecipe #risotto

Hello and welcome to Life with Jane. Um today we are going to be making a risotto. So in the pan I have got one onion and um two or three cloves of garlic which I’ve just literally softened. So they’re just starting to go nice and brown. And into that I am going to put one cup of ratoto rice. Now I’ve just rinsed it because quite often you get sort of a chalky residue on it. So I’ve just rinsed it in water and I’m going to put it into the pan like that. So, as I say, I’ve just got the chalky residue off, which as I say, risotto rice, you quite often have that. So, it’s quite nice to just do that. And then I’m just going to stir that for a minute or two. Let me just open this up a bit because I think we’ve got a bit of a um yeah, we’ve got a bit of a shadow on here, but I don’t think I can do much about it. Um, so we are literally just going to stir that in and just allow it to coat for a few minutes. So, it just starts to cook. It takes up all of the flavors of the rice, sorry, of the onions and the garlic. And then I’m just literally going to just allow it to just cook like that just for a little bit. In the meantime, I am chopping some onions, some mushrooms. So, I’m just chopping those quite finely. You can’t really see those. And I don’t think if I bring them down, I don’t know whether you’re going to be able to see it on there. Need to bring that up like that. That’s better. That’s better on there, isn’t it? I’ve got the the camera is causing a light on it. So that that’s better on there. So once this has literally just for a minute fried off just a little bit, then what we have to do is I have got a um half a pint of stock. Now I am going to um it’s a um a stock a liquid stock. So, I’m just mixing that up a little bit, which you can see in on here. So, this is just a stock um one of those stock pots. So, you get lots of bits in at the bottom as you sort of stir it up, but that’s fine. That can go in. And what you want to do is you’re just going to add a little bit of liquid at a time. So here it’s sizzling. I’m literally just blowing a little bit in at a time. Makes a lovely noise. And what you’re doing is you’re allowing the rice to take up the liquid. And then you add just a little bit more. And this whole process will probably take about 20 minutes. just fine. So, I’m literally just stirring it round. I’ve got fairly hot pan, which is what you want. I’m just literally put that down for a minute. I’m just going to stir that in till it starts soaking up the liquid. Once that’s soaked up the liquid, I can then add just a little bit more. And the idea is that you keep it stirring all the time cuz if you don’t then it will um it won’t cook as well. So you can see that that’s almost taken up all of the liquid. So I can now add some more. Again I’m just going to stir it in. Because rsato is a really nice sort of creamy creamy rice dish. So you need to literally make sure that the the rice is swelling and cooking as you go. So I have um I just took a cup of um rice. I’ll show you the rice while it’s doing that. So you can see what I had. It was Italian car can caroli rsotato rice. So great for rsotto recipes. It was just one from sainsburries. As I say, Italian ratoto rice. Now you can see that that again is starting to take up liquid. And as soon as it’s taken up the liquid, we can add some more. I’m going to take this in with the stock and the bottom of that stock cube in there. And then we can stir this one up and allow that to cook in. I might turn the gas down just a little bit. Not a lot. So, I want it to be a fast boil. better. So, you can see as you’re cooking this. You have to wait for it to all cook in nicely. Rossato is all about allowing the flavors to soak up beautifully into the dish. And that’s why it’s something that you can see how already it’s starting to soak through. Now, what I need to do is I need to add some more. Don’t need to any more stock in here, but I do need some more boiling water. I’ve done a kettle, so I’ve got another one or some more water in the jug. So, I can just add to it. So, as I say, once it’s all sort of soaked this up, and you can feel with your spoon. I’m using a wooden spoon on this. Um, you can actually feel once the rice starts to um swell and cook. So, this again has soaked up all of that liquid. You can see how it’s soaking it up. So, what I need to do now is to just add some more liquid like that. And again, just stir it round and it will start taking up the liquid again. which is I think is rather nice. And we’re going to carry on doing this until the rice is completely cooked. It will take about 20 minutes. So, I’m going to leave it here and I will come back to you once it’s all taken up all of the as much liquid as I can and you’ll see the difference. [Music] So you want those turn. Make sure that [Music] Hello. Right, we’re back. So the um the rice, as you can see, has now come all together and is really quite nice and creamy. Now in another pan, I have been just soautaying some I could have put them in on top, but I thought it would be easier. I’ve just been soaking some mushrooms. Now, um they are a packet of mushrooms. So um We get mushrooms in punets like that. So, a punet of mushrooms. Um, I can’t remember. I’d used a few out of them and it was hot was over. And I’ve just chopped them finely and literally just soautayed them down um in a little olive oil. Um, you can use butter if you want to. Um, I use olive oil more than I use butter. So, um, and then that is going to be mixed into the whole of this dish. So that’s the mushroom rsotto in there. And then I have got some spinach which is left over. And so I want to just add the spinach like that. Bear with me a second. So, the spinach is it’s what I’ve got over from my salad leaves, which um I buy baby spinach and I have it for salad leaves um cuz I like spinach in my salad, but there’s some over that I’m just going to put in on here because it wilts down quite well. So, we’re talking about Put that in here. um couple of handfuls and that’s literally just going it was baby leaf spinach and that will quite quickly just wilt down. You don’t want it to cook so it ends up going soggy. Now you can add salt and pepper. You can add to the mushrooms I did add some garlic pepper. Um, you can put whatever spices and things you want in there. My stock cube is quite flavorful, so I’m not going to worry too much about putting any extra spices in. I will taste it to see if it needs any more salt. Um, but I tend not to put very much salt in here. Um, so you can see how the spinach is already starting to wilt down. So, all I’m doing is just turning this off. And you can see how the rice has gone beautifully um or the rsotto rice has gone beautiful like rsotto. So literally I’m just wilting this spinach down. And then I would serve it with a little bit of cheese just over the top. And you’ve got then a really rather delicious spinach and mushroom rsotto. packed full of goodness. Really tasty. And this would feed probably four. Um you could do some garlic bread and stuff in. Would it feed four? It would feed two two big portions. Um four little portions. So, and there we are. That’s it. Like that. So there we have mushroom and spinach rsotto. Hope you enjoy. Bye-bye.