Chop an onion and a couple of stick of celery and fry gently in a couple of tablespoons of oil. I’m attempting to lose some weight so I’ve given up slurping loads of oil in to my cooking there being nearly 900 calories in 100g of oil. Slice up around 400g of mushrooms (whatever variety is available) and add to the celery and onion. Then also add 2 or 3 large garlic cloves finelly chopped of crushed. Let it all cook together for maybe 10 minutes. Stir is a few twigs of thyme. I didn’t bother pulling the leaves off the stems as they come off during cooking and you can just pull out the twiggy bits before serving. Best to remember how many twiggy bits you put in.
In the meantime wash about 450-500g of spinach and then put in a large pan with a lid. The water from washing will be sufficient to cook it in.
When the onion/mushroom/celery/garlic mixture has cooked down add about 250g of risotto rice. Doesn’t really matter which variety. Also add in a couple of vegie stock cubes. Given it a stir round and let the rice warm through and then add enough boiling water to cover everything. Keep stirring and add boiling water when it starts to dry out. I just use the kettle to supply me with water although the more authentic method is to ladle in boiling stock from another pan. This seems like a waste of washing up to me. Also I really don’t think you need to stir all the time but don;t just leave it and go and watch telly.
When you have the rice cooking put the spinach on to boil. It should take around 5-10 minutes until its wilted down. You might need to give it a stir or two.
When the spinach is cooked drain it through a colander over the rice so you get the spinach water in your risotto. You can chop the spinach up while its in the colander and leave it to drain until the rice is ready.
The rice will take about 20-25 minutes. Some TV chefs seem to cook risotto in under 15 minutes but I reckon their’s isn’t very nice.
I like my risotto quite wet but that’s really up to you. When the rice is done (try it to find out) add the roughly chopped spinach and about 70g of Parmesan cheese or similar. Grind in some pepper and maybe add some salt if your stock wasn’t very salty. Also add a good grating of nutmeg and some chopped parsley or coriander.
I think that’s it. This served 2 of us with quite generous portions and I reckon is about 1600 kcals for the whole pan-full.