Mushroom and duck risotto

This duck risotto is a simple, satisfying dish that makes good use of boneless duck meat without turning dinner into a kitchen expedition. The duck is browned with onion and garlic, then simmered with Arborio rice, vegetable stock, spinach, mushrooms and olives until creamy and rich. Finish it with shaved Parmesan and cracked black pepper for an easy, hearty meal with a little wild-game elegance.

Serves: 3-4 people
Duration: 35 minutes

Ingredients

Method

1. In a heavy saucepan or wok, lightly fry the onion and garlic in a little olive oil, then stir in the duck meat and brown.
2. Add the rice and stir well so it is lightly coated with oil.
3. Add the stock and simmer on a low heat, stirring occasionally. After about 15 minutes, the rice will start to become soft.
4. Add the spinach, mushrooms and olives and cook for a further 5 minutes.
5. Serve with shaved Parmesan and freshly ground black pepper.