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Chef Ashley McClelland
Mushroom risotto with spinach salad
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan and fry the onion for 5 minutes. Add the mushrooms and herbs and stir-fry for 1 minute. Add the rice and cook briefly.
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Add a little stock and stir until it is absorbed. Then add broth again and repeat these steps for about 20 minutes until all the broth is absorbed and the rice is al dente. Put a lid on the pan and remove the pan from the heat source.
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Mix the spinach with the almonds. Beat the vinegar with the olive oil to a dressing and season with salt and pepper. Scoop this dressing through the spinach salad and serve with the risotto.
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15 minMain dishsunflower oil, baking potatoes, medium oranges, fresh spinach, grated beetroot, salad dressing balsamic, Greek feta, unsalted pistachios,spinach beet salad with feta and orange -
35 minMain disholive oil, onion, garlic, winter carrot, celery, cabbage, chicken bouillon, tomatoes, White beans, pork fillets,bean soup with grilled pork fillet -
30 minMain dishbaby, new potato, Red onion, flat leaf parsley, parsley, cucumber, capers, arugula, lamb's lettuce, ham, leg ham, olive oil, french mustard, White wine vinegar,potato salad with ham and cucumber -
20 minMain dishflour, Eggs, milk, chopped spinach, butter, carrots, beef tartar, Red pepper,spinach flakes with tartar, carrot and paprika
Nutrition
645Calories
Fat48% DV31g
Protein36% DV18g
Carbs24% DV71g
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