Mushroom risotto with spinach salad

Name: mushroom risotto with spinach salad
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 1 onion; 500 gram mixed mushroom; 1 bunch Italian spices; 300 gram risotto rice; 600 milliliters vegetable stock; 250 gram Spinach for the salad; 50 gram almond for the salad; 1 tablespoon White wine vinegar for the salad; 3 tablespoon extra virgin olive oil for the salad

Ingredients

4 tablespoon olive oil
1 onion
500 gram mixed mushroom
1 bunch Italian spices
300 gram risotto rice

600 milliliters vegetable stock
250 gram Spinach for the salad
50 gram almond for the salad
1 tablespoon White wine vinegar for the salad
3 tablespoon extra virgin olive oil for the salad

Directions

Heat the oil in a thick-bottomed pan and fry the onion for 5 minutes. Add the mushrooms and herbs and stir-fry for 1 minute. Add the rice and cook briefly.
Add a little stock and stir until it is absorbed. Then add broth again and repeat these steps for about 20 minutes until all the broth is absorbed and the rice is al dente. Put a lid on the pan and remove the pan from the heat source.
Mix the spinach with the almonds. Beat the vinegar with the olive oil to a dressing and season with salt and pepper. Scoop this dressing through the spinach salad and serve with the risotto.