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)

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)

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

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

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

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

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