Mushroom and feta risotto

Risotto is a wonderfully versatile dish – this gluten- and meat-free version channels the nutty flavours of a classic Italian porcini mushroom risotto but with a tasty Greek feta twist. Ready in under an hour or freezable for a busy weeknight, it's the perfect midweek dinner for two.

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 2 people


1. Put the dried mushrooms in a heatproof jug, cover with 500ml boiling water and set aside. Meanwhile, heat 1 tbsp oil in a deep, wide frying pan and fry the chestnut mushrooms over a high heat for 4-5 mins until deep brown. Remove and set aside.

2. Add the remaining ½ tbsp oil to the pan and fry the onions and garlic over a medium heat for 6-8 mins until soft and beginning to caramelise.

3. Strain the dried mushrooms, reserving the liquid, then roughly chop and add to the pan. Add the rice and stir well. Stir in the wine and cook until the rice has absorbed it. Return the chestnut mushrooms to the pan then add the reserved mushroom liquid, a ladle at a time, stirring constantly. Wait until the rice has absorbed most of the liquid before adding more. Repeat until you've used all the liquid – this should take 20-25 mins.

4. Once the rice is tender but with a little bite, season to taste. Stir through the spinach leaves until wilted. Divide between 2 plates and top with the feta.

Freezing and defrosting guidelines:

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.