Robertsons-Mushroon-and-Spinach-Samp-Risotto

Mushroom and Spinach Samp Risotto

2 People
210 min.
intermediate

Do you know that samp makes wonderful risottos? Parmesan cheese and butter add a touch of luxury to this creamy samp risotto featuring mushrooms and baby spinach, while Robertsons Steak & Chops Spice gives fantastic depth of flavour. Serve piping hot with plenty of black pepper.

Ingredients

250 ml or 1 cup of samp
30 ml or 2 tbsp vegetable oil
1 onion, finely diced
10 ml or 2 tsp Robertsons Origanum
10 ml or 2 tsp Robertsons Steak & Chops Spice
250 g of sliced brown mushrooms
125 ml or 1/2 cup of chopped spring onions
500 ml or 2 cups of chicken stock
500 ml or 2 cups of shredded spinach
250 ml or 1 cup of cream
125 ml or 1/2 cup of grated cheddar cheese
15 g parsley

Cooking Method

Soak the samp in water for 2 hours, rinse well and drain.
Place the samp into a pot, cover with water and cook gently for an hour.
Heat the oil in a large pan and add the onion, Robertson’s Steak and Chops Spice and Origanum.
Cook gently over a medium heat for 5 minutes or until soft.
Add the mushrooms, spinach and spring onions and cook for a further 5 minutes
Add the cooked samp and mix through to coat.
Add the stock, a ½ a cup at a time, stirring gently for a minute or two, before adding the next cup.
Cook until most of the stock has been absorbed.
Stir through cream and cheese and cook for a further few minutes or until thick and creamy.
Serve immediately with extra cheese and parsley for garnishing.