Mushroom and Spinach Risotto
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Mushroom and Spinach Risotto
Ingredients
- Fresh basil leaves - 17.6 oz
- Ground Black Pepper - to taste
- Salt - to taste
- Garlic - 2 cloves
- Onion - 1 head
- Vegetable Oil - 2 tablespoons
- Arborio rice - 8.8 oz
- Dry White Wine - 4 fl oz
- Pickled Chanterelles - 5.3 oz
- Chopped Sage Leaves - 1 stem
- Bouillon cube - 1 piece
- Grated Pecorino Pepato Cheese - 2.8 oz
Step by Step guide
Step 1
Crush the garlic and sauté it in 1 tablespoon of vegetable oil. Add the spinach and sauté. Season with spices.
Step 2
Dice the onion into small cubes. Sauté in the remaining vegetable oil. Add the rice and fry with the onion. Pour in the wine and 750 ml of water. Bring to a boil.
Step 3
Slice the mushrooms. Chop the sage leaves and add them along with the broth cube and mushrooms to the rice. Simmer for 20 minutes on low heat.
Step 4
Mix the spinach and cheese with the rice and mushrooms. Season to taste.
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