Mushroom Risotto with Spinach and Prosecco
Pilzrisotto with spinach and prosecco is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- nutmeg
- 1 Shallot
- 1 Garlic clove
- 300 g mixed mushrooms (e.g., brown and white button mushrooms, oyster mushrooms, king oyster mushrooms)
- 200 g frozen spinach
- 1 Knorr vegetable bouillon cube
- 250 g risotto rice (short-grain rice)
- 4 tbsp olive oil
- 100 ml prosecco (or apple sparkling water)
- Salt
- 40 g grated Parmesan
- 2 tbsp margarine
- black pepper
Instructions
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1.
Peel and finely dice the shallot and garlic. Clean the mushrooms: halve or quarter button mushrooms, tear oyster mushrooms into wide strips, slice king oyster mushrooms into rounds. Thaw the frozen spinach.
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2.
Stir one Knorr vegetable bouillon cube into 700 ml hot water to make broth.
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3.
Heat 2 tbsp oil in a pot, sauté the shallots for 2 minutes. Add the rice and stir for another 2 minutes. Deglaze with prosecco and let it reduce. Gradually add the broth while stirring continuously. After 15 minutes, add the spinach and cook for an additional 3 minutes.
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4.
In a separate pan, brown the mushrooms in 2 tbsp hot oil for 5 minutes, seasoning with salt. Stir in Parmesan and margarine into the risotto, fold in the browned mushrooms, season with salt, pepper, and nutmeg, then serve immediately.
