Ingredients:
1.25 litres chicken or vegetable stock
2 tablespoons olive oil
80g butter
2 cloves garlic, finely chopped
2 cups risotto rice
200ml red wine
75g finely grated parmesan, plus extra, to serve
200g mushrooms, thickly sliced. I used a mixture of brown and oyster.
2 teaspoons thyme leaves (fresh is best)
5 large leaves of silverbeet, center stems discarded (could substitute spinach, kale, beetroot greens or any other leafy greens you need to use up)
Place the stock in a saucepan and bring to a boil, reduce heat to low and keep at a gentle simmer.
Heat oil and half of the butter in a heavy-based pan over medium heat
Add rice and cook for 2 minutes until well coated in onion mixture.
Add wine and simmer until almost evaporated.
Add the stock to the pan, a ladleful at a time while stirring continuously, allowing the stock to be absorbed before adding the next.
When you have about 1 cup of stock left, stir in the parmesan and season with salt and pepper.
Remove pan from heat, stir in remaining stock, cover pan and set aside while you cook the mushrooms.
Heat remaining butter in a large non-stick frying pan over high heat until foaming.
Add garlic and cook, stirring, for 3 minutes.
Add mushrooms and thyme cook until the mushrooms are soft and golden.
Add silverbeet and cook until wilted.
Serve the risotto topped with the mushroom mixture and cheese.
