Bounce Magazine January 2019

FOOD & DRINK
JANUARY JANUARY 2019 | ISSUE 2019 | #75 ISSUE | FOOD #75 & DRINK
Method
• Put the dried mushrooms in a heatproof
jug, cover with 500ml boiling water and
set aside. Meanwhile, heat 1 tbsp oil in a
deep, wide frying pan and fry the chestnut
mushrooms over a high heat for 4-5 mins
until deep brown. Remove and set aside.
A healthy hearty meal...
• Add the remaining 1/2 tbsp oil to the pan
and fry the onions and garlic over a medium
heat for 6-8 mins until soft.
Risotto is a wonderfully versatile dish
– this gluten- and meat-free version
channels the nutty flavours of a classic
Italian porcini mushroom risotto but with
a tasty Greek feta twist.
Ready in under an hour or freezable for a
busy weeknight, it’s the perfect midweek
dinner for two.
Ingredients
• Strain the dried mushrooms, reserving the
liquid, then roughly chop and add to the
pan. Add the rice and stir well. Stir in the
wine and cook until the rice has absorbed it.
Return the chestnut mushrooms to the pan
then add the reserved mushroom liquid, a
ladle at a time, stirring constantly. Wait until
the rice has absorbed most of the liquid
before adding more. Repeat until you’ve
used all the liquid – this should take 20-25
mins.
• 15g dried porcini mushrooms
• 1/2 tbsp olive oil
• 150g pack chestnut mushrooms, sliced
• Once the rice is tender but with a little
bite, season to taste. Stir through the
spinach leaves until wilted. Divide between
2 plates and top with the feta.
• 1 small onion, finely diced
• 1 garlic clove, crushed
• 140g arborio rice
• 75ml white wine
• 100g baby spinach
• 50g feta, crumbled
ADDITIONAL INFORMATION:
Serves 2
10 mins to prepare
40 mins to cook
480 calories / serving
57