Risotto with mushrooms and spinach
Heat 2 tablespoons of oil in a large pan with a thick bottom and fry the onion for about 5 minutes on a low setting.
Add the mushrooms and cook for a few minutes.
Add the garlic and herbs and fruit for a while.
Stir in the rice until it shines and then pour in little by little the hot stock. Keep stirring until the rice has almost completely absorbed the stock and then add some stock. After about 20 minutes the rice is al dente.
Stir in the cheese and season with pepper.
Meanwhile, heat the rest of the oil and stir-fry the spinach very briefly so that it just shrinks. Season with salt and pepper and serve the spinach on the risotto. Grate some extra cheese if necessary.
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