Mushroom and Spinach Samp Risotto

Mushroom and Spinach Samp Risotto

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.

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Prep Time: 120

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Cook Time: 90

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Serves: 2

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Difficulty: intermediate

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

Directions

  1. Soak the samp in water for 2 hours, rinse well and drain.

  2. Place the samp into a pot, cover with water and cook gently for an hour.

  3. Heat the oil in a large pan and add the onion, Robertson’s Steak and Chops Spice and Origanum.

  4. Cook gently over a medium heat for 5 minutes or until soft.

  5. Add the mushrooms, spinach and spring onions and cook for a further 5 minutes

  6. Add the cooked samp and mix through to coat.

  7. Add the stock, a ½ a cup at a time, stirring gently for a minute or two, before adding the next cup.

  8. Cook until most of the stock has been absorbed.

  9. Stir through cream and cheese and cook for a further few minutes or until thick and creamy.

  10. Serve immediately with extra cheese and parsley for garnishing.