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Ingredients:
- 150 g white rice
- ½ package of Bauer mushrooms
- 62 g mozzarella light
- 20 ml cream 30%
- 250 ml vegetable broth
- ½ onion or 1 small
- 2 bunch of spinach
Recipe:
Heat the oil in a deep pan or in a pot. Add the finely chopped onions and fry over medium heat for 2-3 minutes until they have gone glassy. Then add the Bauer brand mushrooms
and fry them together with the onion for about 5-7 minutes, until they soften and lightly brown. Add white rice
and continue to fry for about a minute, stirring so that it combines well with onions and mushrooms. Add the broth with the ladle, stirring until the rice absorbs the liquid and becomes soft, but al dente (about 15-20 min). When the rice is almost ready, pour the cream and add spinach. Cook over low heat, stirring until the cream is combined with rice. Finally, add grated or chopped mozzarella and stir until it dissolves to form a creamy risotto consistency. Season to taste with salt and pepper. Serve risotto right away, preferably decorated with slices of mushrooms or fresh spinach leaves. Enjoy your meal! 😊
