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This is one of my favourite photos & it holds very tender memories of when I had my first cookbook in my hands.

I shed some happy tears and hugged my beautiful friend, Annie, who was eagerly awaiting the delivery with me at the time. This is the cover shot, which features this beautiful dish here, as many of you may know.

I am posting the recipe here for delicious dinner inspiration. It is vegetarian friendly, as a bonus.

Some of you here may have already cooked this recipe – especially if you have my first cookbook. And for those who may not, I just happen to know a lady who has many copies and is always so very happy to sell them to beautiful people like you!

Wishing you delicious days always.

Nellie

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For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.

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Mushroom, lemon and silverbeet risotto
Serves 4

Mushroom, lemon and silverbeet risotto

There is something truly wonderful about a perfect bowl of risotto, full of flavour and slightly al dente. The choices are endless.You can replace the ingredients below with your own favourite vegetables. Tomato & mint is another favourite of mine.

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Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4 people

Calories: 653kcal

Author: Nellie Kerrison | Relish Mama

Equipment

• 1 large saucepan or cast iron pot
• 1 saucepan to warm the stock

Ingredients

• 1250 millilitres vegetable stock
• 1/2 bunch silverbeet washed
• 60 ml extra virgin olive oil
• 50 g butter
• 1 brown onion finely diced
• 1 carrot very finely chopped
• 3 zucchini medium to large dice
• 2-3 cups mushrooms sliced thick – you can use a mix of your favourite different varieties
• 300 g arborio rice
• 100 ml dry white wine
• Sea salt and freshly ground black pepper
• Zest and juice of 1 lemon
• 1 cup grated parmesan
• 80 g ricotta or mascarpone
• 1/2 bunch parsley roughly chopped
• 1/2 bunch basil chopped (optional)

Instructions

• Pour the stock or water into a saucepan and bring to a simmer.
• Cut the stalks and spines away from the silverbeet and roughly slice the leaves. Set aside.
• Heat the oil and butter in a heavy-based saucepan or cast iron pot. Add the onion and carrot and cook until the onion is translucent. Add the zucchini and mushrooms and cook gently for about 2 minutes. Add the rice and continue stirring for 2 minutes. Add the wine and stir until it evaporates, then add a ladleful of the simmering stock and stir until absorbed. Stir through a little salt and pepper. Keep adding liquid gradually in this way for about 15-18 minutes.
• Taste the risotto – it should be firm to the bite. If you prefer, cook for another 3–5 minutes, but no more, until the rice is tender in the middle but not completely soft. Stir through the silverbeet.
• Remove the risotto from the heat and add the zest and juice of a lemon and stir through. Add ½ the parmesan and gently fold through the ricotta or mascarpone as well as the herbs.
• Season with salt and pepper, to taste.

Nutrition

Calories: 653kcal | Carbohydrates: 78g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 34mg | Sodium: 1728mg | Potassium: 1049mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8472IU | Vitamin C: 52mg | Calcium: 428mg | Iron: 6mg