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Garlic Risotto

Garlic Risotto

Rating
4rating out of 5

(278 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

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

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!

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!

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 garlic clove
  • 1 bag of pecan nuts (25g)<span class="strong">†</span>
  • 150g baby leaf spinach
  • vegetable stock pot<span class="strong">†</span>
  • 130g portobello mushrooms
  • 160g arborio rice
Typical Values per 100g per serving
Energy 721 kJ
170 kcal
1889 kJ
445 kcal
Fat
of which saturates
5.1 g
0.7 g
13.3 g
1.8 g
Carbohydrate
of which sugars
28.4 g
1 g
74.3 g
2.6 g
Fibre 1.5 g 4 g
Protein 4.4 g 11.5 g
Salt 0.85 g 2.22 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
1 shallot
shallot
1 garlic clove
garlic
1 bag of pecan nuts (25g)
pecan nut halves (100%). May contain peanut, sesame & other nuts
150g baby leaf spinach
spinach
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
130g portobello mushrooms
160g arborio rice
arborio rice
Allergens
  • Allergens highlighted by † (nut, celery)

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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