Spinach and mushroom risotto
Last Updated on
Contents
hide
ingredients
300 g long grain rice 3 handfuls young spinach (leaves) 1/2 liter vegetable broth 1 cup dried, frozen or fresh mushrooms salt, grated cheese, oil, butter 1 pk medium onion
step
1.
First, cook the rice.
2.
In the meantime, clean and finely chop the onion and fry in a knob of butter with a little oil
3.
When the onions are browned add the mushrooms and spinach, cover with a little stock and simmer, stirring occasionally, for about 10-15 min. until the spinach “shrivels up”.
4.
When this is done add the cooked rice to the spinach, stir and progressively add the stock to make the risotto creamy.
5.
Finally we can add salt and grated cheese, stir. Enjoy.
(Visited 1 times, 1 visits today)
