Mushroom and Spinach Risotto

• one cup, arborio rice
• one pack (227 g) of cremini mushrooms, sliced; add a few others types of mushrooms like oyster, shiitake, king oyster, portobello etc. if available to you
• 1 to 2 cups, vegetable broth (ideally this should be warm).
• 1 to 2 cups, white wine (ideally this should be warm).
• 2 tbsps miso paste
• 1 medium onion, diced
• sea salt and freshly ground pepper
• 2 cups of chopped fresh spinach
• 2 to 3 cloves garlic, chopped
• 4 to 6 sprigs of thyme
• 3 to 4 sprigs of parsley
• juice of one lemon
• 3 to 4 tbsps extra virgin olive oil
• truffle oil and parmesan cheese for garnish (optional)

This is two servings. Normally I like to make four servings (so I double the quantities).

1. In a large deep pan, add the olive oil. Heat on high and then add in the onions. Once the onions have a bit of colour, add in the rice. Mix well. Let the rice start to colour and then turn down the heat to medium.
2. Add one cup of vegetable broth and miso paste. Blend the miso until it has dissolved, and then add in the mushrooms and a sprinkle of the salt and pepper. Mix well. The dish should be simmering, but not bubbling. Lower the heat if necessary.
3. Once most of the liquid has evaporated, add in one cup of wine, the garlic and thyme. Mix well.
4. Once most the liquid has evaporated, add in the thyme and parsley and more of the wine and vegetable broth (about 1/2 a cup total). Mix well.
5. Once most of the liquid has evaporated, give it a taste. If the rice is too firm, add more liquid.
6. Add the spinach and more liquid if needed (no more than 1/2 a cup as likely the risotto is almost ready). Give it another taste test and add a bit more liquid if the rice is still too firm for you.
7. Once done, dish out into two bowls. Add the lemon juice equally between the two bowls. Mix well.
8. Garnish with the truffle oil and parmesan cheese if desired. Enjoy!