Mushroom Spinach Risotto

Ingredients

• 250 g Arborio rice
• 4 tbsp olive oil
• 700 ml chicken broth
• 150 ml dry white wine
• 300 g mixed mushrooms (oyster and button)
• 1 handful young spinach
• 2 tbsp butter
• 60 g freshly grated Parmesan cheese
• Salt
• ground pepper

Instructions

1. 1.

   Sauté the rice in hot oil in a pot for 1-2 minutes until translucent.

2. 2.

   Add a ladle of broth and white wine, stirring to deglaze.

3. 3.

   Clean and finely chop the mushrooms.

4. 4.

   Add them to the rice.

5. 5.

   Stir well, pour in more broth, and cook over medium heat, adding broth as needed until the rice is cooked but still firm (about 20 minutes).

6. 6.

   Wash, dry, and spin the spinach, then add it to the risotto.

7. 7.

   Finally stir in butter and Parmesan. Season with salt and pepper and serve.