Foodie Friday: mushroom & truffle risotto

You may come to learn that I love a risotto, they're super easy, relatively cheap, versatile and can be made with freezer food - that's my kind of meal! This one is especially exciting because, while I am a truffle lover it's price tag doesn't quite fit in with my student bank account, but I found a truffle oil spray in Aldi for a whopping 79p and so I have been loving experimenting with lavish meals on the cheap! So here I am sharing the best recipe I concocted with you...

You will need:

Mushrooms 1 punnet

Frozen spinach

Frozen white onion

Frozen red onion

Arborio rice 200g

Garlic paste

Vegetable stock 1 litre

Truffle spray oil

Cheese

You can essentially put in however much of the vegetable ingredients as you want, you can also substitute them for fresh vegetables if that is easier for you.

Have a watch of this video to follow the recipe along!

https://www.youtube.com/watch?v=9e5hu1RLcc0

Method:

1. Slice mushrooms and then chop them so as they become slightly smaller

2. Scoop a spoonful of margarine into a wok and add your frozen spinach, onions and a few squeezes of garlic paste

3. Simmer everything in the pan, making sure it doesn't stick to the pan

4. Add the mushrooms and simmer

5. Pour in the rice and spray it with a little cooking spray to stop it sticking

6. Pour in the stock in small amounts each time, stirring in between

7. Add some truffle spray every so often to your taste

8. Dish up and serve with some grated cheese on top