Spinach and Mushroom Risotto

Ingredients

• 1 stalk leek
• 1 clove garlic
• 4 tbsp olive oil
• 250 g Arborio rice
• 150 ml dry white wine
• 600 ml chicken broth
• 250 g Mushrooms
• 2 tbsp butter
• 150 g young spinach
• 2 tbsp freshly chopped basil
• 80 g freshly grated Parmesan
• Salt
• Lemon juice
• black pepper (freshly ground)

Instructions

1. 1.

   Slice the leek lengthwise, clean, wash and chop. Peel and finely mince the garlic. Heat olive oil in a pot and sauté the leek with the garlic until translucent. Add the rice, stir, and deglaze with white wine. Gradually add broth while stirring, allowing the rice to absorb liquid; continue until all broth is used (about 20 minutes).

2. 2.

   Clean the mushrooms, wipe with a damp kitchen towel, then slice them. Melt butter in a pan and sauté the mushrooms, stirring occasionally. Separate spinach leaves from stems, wash and dry thoroughly.

3. 3.

   After cooking, stir in the mushrooms, spinach, basil, and 60 g parmesan. Season with salt, lemon juice, and pepper to taste.

4. 4.

   Serve sprinkled with remaining parmesan.