Mushroom & Spinach Risotto

Name: Mushroom & Spinach Risotto
Yield: 6 servings
Ingredients: 400 g Risotto rice; 500 g Mushroom; 180 g Onion; 3 Garlic; 20 ml Olive oil; 1.2–1.4 l Vegetable stock, hot; 200 g Spinach; 60 g Parmesan; 20 g Butter; 25 ml Lemon juice; Black pepper; Salt, if needed, to taste (optional)

Creamy risotto with mushrooms and spinach, finished with Parmesan, butter and lemon.

Serves 6

Ingredients

400 gRisotto rice
500 gMushroom
180 gOnion
3Garlic
20 mlOlive oil
1.2–1.4 lVegetable stock, hot
200 gSpinach
60 gParmesan
20 gButter
25 mlLemon juice
Black pepper
Salt, if needed, to taste (optional)

Equipment

Pot
Frying pan

Method

Keep the vegetable stock hot. Slice the mushrooms, chop the onion and crush the garlic. Brown the mushrooms, then cook the onion, garlic and risotto rice in olive oil.
Add the hot vegetable stock gradually, stirring as the rice cooks, until the rice is cooked. Add the spinach near the end.
Stir in the Parmesan, butter, lemon juice and pepper. Add salt only if needed.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.