Delicious, creamy and healthy, packed with spinach which helps keep baby hydrated.
150g chestnut mushrooms
1 large white onion
3 garlic cloves
1 litre of vegetable stock
300g risotto rice
2 tsp garlic & herb seasoning
3 large handfuls of spinach
1 tbsp of cream cheese
1 tsp black pepper
30g grated cheddar
Wash and slice your mushrooms and sauté in 1 tbsp of olive oil on a medium to low heat.
Wash and dice your onion and garlic, until soft remove from the pan and place to one side.
Add your onion, garlic and 1 tbsp of unsalted butter to the pan, cook until soft.
Make your veg stock with boiling water.
Add in 300g of risotto rice, stir until it’s mixed with your onions then stir in your veg stock bit by bit each time until your rice has soaked it up, ensuring the rice is soft, if not add more stock, stirring each time (it depends how you like your risotto).
Once it’s cooked through, add in your mushrooms, spinach, black pepper, garlic & herb seasoning and cream cheese.
Once the spinach has wilted stir in your cheddar cheese and serve.