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Mushroom risotto with spinach
 
 
4 ServingsPTM25 min

Mushroom risotto with spinach


Risotto with chestnut mushrooms, fresh spinach and farmhouse cheese.

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Directions

  1. Chop the onion.
  2. Heat the oil in a skillet, add the onion and fruit 1 min.
  3. Add the risotto rice and cook for 2 minutes until the grains are translucent.
  4. 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.
  5. Add the cooking cream after 10 minutes.
  6. Heat the rest of the oil in a frying pan. Bake the mushrooms in 4 minutes brown.
  7. Add the spinach in parts and let it shrink all the time.
  8. 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.
  9. Bon appétit! .


Nutrition

590Calories
Sodium0% DV1.450mg
Fat37% DV24g
Protein50% DV25g
Carbs22% DV66g
Fiber12% DV3g

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