Light and healthy vegetable risotto with mushrooms and spinach. Easy to prepare and perfect for any meal.
Vegetable Risotto Ingredients:
1 Cup Vegetable Stock,
50g Mushrooms, finely sliced,
1 tsp Olive Oil,
1/4 onion, finely chopped,
1/2 stick celery, finely chopped,
60g risotto rice,
50g baby spinach leaves,
1 tbs grated parmesan cheese.
Method:
Bring stock & mushrooms to boil, then remove the mushrooms. Set aside.
Heat oil in a pan and saute onion & celery for 4 minutes
Add rice, cook & stir for 1 minute
Add 1/4 of the stock, stir and bring to a simmer
Gradually add more stock as the rice absorbs the liquid, continue until rice is cooked.
Just before rice is ready, add the mushrooms, spinach and cheese.
source idminkoff
