Garlic Risotto

Garlic Risotto

Rating
4.00rating out of 5

(276 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Use within

6-7 days

This iron-packed Popeye-inspired green risotto is flavoured with spinach and garlic, topped with meaty caramelised mushrooms and finished with toasted pecan oil.

Prep Time

35 min

Cuisine

Italian

Use within

6-7 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Arborio-rice
160g arborio rice
garlic-clove
4 garlic cloves
portobello-mushrooms
150g portobello mushrooms
Shallot
2 shallots
Vegetable-stock-cube
1 vegetable stock cube †
Pecan-nuts
30g pecan nuts †
Spinach
150g spinach
You Will Need
Food processor / pestle & mortar, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • arborio rice
  • garlic clove
  • Portobello mushrooms
  • shallots
  • vegetable stock cube<strong>†</strong>
  • pecan nuts<strong>†</strong>
  • baby leaf spinach
Typical Values per 100g per serving
Energy 722 kJ
172 kcal
1916 kJ
456 kcal
Fat
of which saturates
4.8 g
1.2 g
12.8 g
3.1 g
Carbohydrate
of which sugars
27.2 g
1 g
72.1 g
2.7 g
Fibre 1.6 g 4.4 g
Protein 5.3 g 14.1 g
Salt 0.13 g 0.35 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
arborio rice
garlic clove
Portobello mushrooms
shallots
vegetable stock cube
Sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
pecan nuts
Pecan nut halves (100%)
baby leaf spinach
Allergens
  • Allergens highlighted by † (celery, nuts)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Garlic Risotto

Boil a kettle and wash the spinach in a colander

Peel and chop the shallots finely

Peel and grate (or chop) the garlic cloves

Dissolve the stock cube(s) with 800ml (1.4L) of boiled water

Re-boil the kettle (for step 2)

2 Garlic Risotto

Heat a large wide-based pan (preferably non-stick) on a medium heat with 1 tbsp (2 tbsp) of olive oil

When hot, add the shallot with a pinch of salt, then cook on a medium low heat for 2 min, until softened but not coloured

Meanwhile, pour the boiled water over the spinach in the colander so that it wilts (leaving to cool until step 7)

3 Garlic Risotto

Add the rice and 2/3 of the garlic to the shallot pan and mix well

Add 1/3 of the stock to the rice and stir continuously with a wooden spoon until the stock is absorbed

Continue to add the stock, a ladle at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked

4 Garlic Risotto

Meanwhile, heat another wide-based pan on a medium heat

When hot, add the pecan nuts and cook for 5 min, or until slightly darkened in colour

Once toasted, transfer to a pestle and mortar (or processor) and reserve the pan for step 5

Meanwhile, cut the mushrooms into 1/2cm thick slices

5 Garlic Risotto

Place the reserved pan on a medium high heat with 1 tbsp (2 tbsp) of olive oil

When hot, add the mushrooms and a pinch of salt

Cook them on either side for 3 min, or until golden and caramelised

Tip: Do this in batches as overcrowding prevents proper browning

6 Garlic Risotto

Add the remaining garlic, 3 tbsp (6 tbsp) of olive oil (preferably extra virgin) and a large pinch of salt to the pestle and mortar (or processor) with the nuts

Tip: Omit the raw garlic if you're not keen on that strong flavour

Bash in a pestle and mortar (or blitz) until you have a coarse nutty oil

7 Garlic Risotto

Squeeze the excess moisture out of the cooled spinach over the sink

Chop the spinach finely

Add the wilted spinach to the risotto and stir through thoroughly

8

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Stir in half the pecan oil, reserving the rest for garnish

Season the risotto with salt and pepper to your taste

Serve the risotto with the mushrooms on top and the pecan oil drizzled over

Enjoy!

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