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Recipe for :

Mushroom, Spinach and Lemon Risotto
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

2 medium (300g) brown onions, chopped finely
3 cloves garlic, crushed
1 tablespoon finely grated lemon rind
300g button mushrooms, halved
2 cups (400g) arborio rice
1.5 liters (6 cups) chicken stock
1 cup (250ml) dry white wine
300g baby spinach leaves
2 tablespoons coarsely chopped fresh lemon thyme

Method
  • Heat an oiled large pan; cook onion, garlic, rind and mushrooms, stirring, until mushrooms are browned lightly.
  • Add rice, stock and wine, bring to boil; simmer, covered, 15 minutes, stirring midway through cooking.
  • Remove from heat; stand, covered, 10 minutes.
  • Gently stir in spinach and lemon thyme

Serves 4

Martin James

 
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