Mushroom risotto with spinach

Name: mushroom risotto with spinach
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 3 el traditional olive oil; 300 g risotto rice pack 500 g; 750 ml vegetable stock of tablet; 250 ml cooking cream light; 250 g sliced chestnut mushrooms; 300 g fresh leaf spinach bag; 150 g Grana Padano cheese bag of 100 g

Risotto with chestnut mushrooms, fresh spinach and farmhouse cheese.

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! .