INGREDIENTS
- Risotto rice
- Mushrooms
- Spinach
- Parmesan cheese
- Lemon
- White wine
- Vegetable broth
- Shallot
- Butter
- Salt & pepper
- Heat up a small pot with vegetable broth
- Chop a shallot and the mushrooms
- Cook the shallot it in another pot with butter. Cook it on medium heat and don’t let it brown
- Add the rice to the pot and mix it with the shallot and butter
- Add a splash of white wine to the pot and let the alcohol evaporate.
- Lower the heat and start gradually adding vegetable broth
- Stir the rice regularly and simmer on a low heat. Add more broth until the rice is cooked. Add spinach at the end and stir until wilted
- Cook the mushrooms on high heat in a pan with olive oil. Season with salt & pepper when browned
- Add the mushrooms, grated parmesan, some lemon juice and pepper. Taste and add salt if needed