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.

Robertsons - Website Banners & Assets

Prep Time: 120

Robertsons - Website Banners & Assets

Cook Time: 90

Robertsons - Website Banners & Assets

Serves: 2

Robertsons - Website Banners & Assets

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
  • Serving Size 2

    Amount per serving

    • Energy 732
    • Protein 28.4g
    • Carbohydrate incl. fibre 37.3g
    • Carbohydrate excl. fibre 22.6g
    • Sugar 9.3g
    • Fibre 14.8g
    • Fat 57.9g
    • Saturated Fat 35.6g
    • Unsaturated Fat 4.5g
    • Monounsaturated Fat 3.3g
    • Polyunsaturated Fat 1.2g
    • Trans Fat 0.0g
    • Cholesterol 159mg
    • Sodium 4499mg
    • Salt 11.25g
    • Calcium 84%
    • Iron 90%
    • Potassium 94%
    • Vitamin C 259%
    • Vitamin A 703%

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.