Last night was theoretically Travis' last time at the Friday night games, and it was held at out place. I ended up cooking dinner for myself, Travis, and Ally, and koulaklementou had some as well (since she brought her own dinner, but wanted to try it). Everyone seemed to agree it was great, so I think I know how to cook this dish now.
So, I present to you Mushroom, Spinach and Lemon Risotto:
Per Serving: 1.6g fat; 1916kj (458 cal)
Source: Woman's Weekly Great Vegetarian Food
1 tablespoon olive oil
2 medium brown onions (300g), chopped finely
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
300g button mushrooms, halved
2 cups (400g) arborio rice
1.5 litres (6 cups) vegetable stock
1 cup (250ml) dry white wine
300g baby spinach leaves
2 tablespoons coarsely chopped fresh lemon thyme
1) Heat oil in a large saucepan; cook onion, garlic, rind and mushrooms, stirring until mushrooms are browned lightly.
2) Add rice, stock and wine; bring to the boil. Reduce heat; simmer, covered, 15 minutes, stirring halfway during cooking.
3) Remove from heat. Cover, stand 10 minutes. Gently stir in spinach and lemon thyme. Serve with shaved parmesan, if desired.