Vegetarian risotto

3 persons

Ingredients:

250 grams Arborio risotto rice

250 grams of chestnut mushrooms

200 grams of spinach

100 grams of parmesan cheese

100 ml white wine

1 vegetable stock cube

2 tablespoons Tesmi

5 cloves of garlic

1 large onion

Materials:

Saucepan

Pan

Wok or frying pan

Cutting board

Knife

Preparation method:

Place a saucepan with 1.5 liters of water on high heat. Add a vegetable stock cube and bring the water to the boil. Once it boils, turn the heat down.

Chop the garlic and onion into small pieces. Heat a tablespoon of Tesmi in the pan in which you are going to make the risotto. Add half of the garlic and onion and heat this on low heat until the onions are translucent and the butter has melted well. Then add the risotto rice and fry it briefly in the butter, garlic and onions. Deglaze with the white wine and let it cook until the liquid has almost completely been absorbed by the risotto . Then add a dash of vegetable stock and stir regularly. Wait until the stock has been absorbed and then add another dash. Repeat this process until the risotto is soft and creamy.

In the meantime, slice the mushrooms. Heat a tablespoon of Tesmi in a wok and add the rest of the garlic and onion. Fry until the onion is translucent, then add the mushrooms. Stir regularly. When the mushrooms are nicely fried , add a handful of spinach. Stir well. Once the spinach has shrunk, add the next handful of spinach.

When the risotto is ready, mix in the mushrooms and spinach. Let it simmer for a while and then add the cheese. Mix everything well and serve immediately.

Enjoy your meal!