by Mouna


1 cup Arborio rice
4 cups of vegetable stock
8 cloves of garlic sliced very thin
1 pound of mushrooms thin sliced – any kind of mushrooms – I used cremini
Olive oil
Red grape tomatoes – cut in half
Yellow grape tomatoes – cut in half
1 1/2 pounds fresh spinach
1 can cannellini beans – drained but not rinsed
Maldon sea salt
Pinch black pepper
Additional mushrooms to sauté for garnish

Heat 2 Tablespoons of olive oil in a pot. Add the Arborio rice and stir to coat the rice. Add 1 cup of vegetable stock. Stir gently until the stock absorbs. Add a second cup – same stir gently till absorbed. Add a third cup same. Check the creaminess at this point add as much of the 4th cup of stock as you need.

In a sauté pan – sauté the mushrooms – get a nice crisp on them. Add half of the sliced garlic in and get some nice on the garlic. When fragrant remove from the heat. When rice is tender and creamy add the mushrooms and garlic. Sprinkle with a pinch of Maldon.

In a separate sauté pan add some oil heat that up, add the garlic. Sauté until soft and fragrant – add the spinach. Remove from pan and keep warm. Same pan sauté the tomatoes add the beans. Sauté until the tomatoes are soft and starting to lose their liquid.

In a individual serving bowls put a portion of risotto, then in a circle around the risotto arrange some spinach/garlic and some tomatoes/beans. Garnish with golden crispy mushroom slices!

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