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

Cook Time: 30

Servings: 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.

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