Filter
Reset
Sort ByRelevance
ANDREA7607
Mushroom risotto with spinach
Risotto with chestnut mushrooms, fresh spinach and farmhouse cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion.
-
Heat the oil in a skillet, add the onion and fruit 1 min.
-
Add the risotto rice and cook for 2 minutes until the grains are translucent.
-
Add half of the stock and stir until it is absorbed. Add the rest of the stock and cook the rice gently for 15-20 minutes.
-
Add the cooking cream after 10 minutes.
-
Heat the rest of the oil in a frying pan. Bake the mushrooms in 4 minutes brown.
-
Add the spinach in parts and let it shrink all the time.
-
Spoon the mushrooms and spinach with half of the cheese through the risotto. Add pepper. Spoon on the plates and sprinkle with the rest of the cheese.
-
Bon appétit! .
Blogs that might be interesting
-
30 minMain dishfresh pumpkin, Red onion, garlic, unsalted butter, ras el hanout spices melange, raisins, tap water, chickpeas in pot, couscous, Sesame seed, fresh coriander,Moroccan pompoentajine with chickpeas
-
45 minMain dishQuorn finely chopped, oil, tomato cubes, zucchini, garlic, dried oregano, white-casino bread, mature cheese,casserole with quorn and zucchini
-
20 minMain dishfusilli (pasta), pine nuts, sundried tomatoes in oil, fresh spinach, honey mustard dressing, whipped cream, Pesto alla Genovese, ground old cheese,fusilli with pesto sauce
-
45 minMain dishmango, bunch onions, Red pepper, lemon juice, tilapia fillet, salt, (freshly ground) pepper, almond shavings, egg, Japanese soy sauce, oil,tilapia fillet with almond crust and mango salsa
Nutrition
590Calories
Sodium0% DV1.450mg
Fat37% DV24g
Protein50% DV25g
Carbs22% DV66g
Fiber12% DV3g
Loved it