Cranberry, Turkey and Spinach Risotto

Ingredients

• 15g / 1/2oz dried mushrooms
• 25g / 1oz butter
• 1 large red onion, thinly sliced
• 1 garlic clove, crushed
• 350g / 12oz risotto rice
• 150ml / 1/4 pint white wine
• 750ml / 1/1/4 pints hot chicken stock
• 225g / 8oz leftover cooked turkey, cut into chunks
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 450g / 1lb mixed mushrooms
• 75g / 3oz baby spinach leaves
• 4 tbsp freshly grated Parmesan cheese
• 4 tbsp Ocean Spray Cranberry Sauce

Method

1. Place the dried mushrooms in a bowl with 150ml/1/4pint boiling water and leave to soak for 20 minutes. Remove the mushrooms with a slotted spoon and roughly chop. Reserve the mushroom liquor.
2. Melt the butter in a large frying pan and fry the onion for 2-3 minutes. Stir in the garlic and rice and fry for 1 minute. Pour over the white wine and scatter over the soaked mushrooms and cook stirring until the wine has almost evaporated.
3. Pour over the reserved mushroom liquor and half the stock. Stir in the cooked turkey and thyme and simmer gently stirring occasionally for 15 minutes until the stock has been absorbed. Gradually add the remaining stock and simmer for a further 5-10 minutes until the rice is creamy and just tender.
4. Meanwhile, heat the olive oil and fry the mushrooms over a high heat for 4-5 minutes until golden. Stir in the spinach leaves, remove from the heat and stir until the spinach is just wilted.