← All recipes

🍽️ Creamy Mushroom Risotto with Water Spinach

515 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 tbsp sesame oil
• 2 tbsp butter
• 350 g risotto rice
• 150 ml dry white wine
• salt
• pepper
• 1 l vegetable broth (or poultry broth)
• 150 g water spinach
• 150 g shiitake mushrooms
• 50 g freshly grated parmesan

Instructions

1. 1. Peel the onion and cut it into very small cubes.
2. 2. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pot.
3. 3. Add the onion cubes to the pot and sauté them until they are soft and translucent.
4. 4. Add the risotto rice and stir briefly to coat it with the fat.
5. 5. Deglaze the rice with the white wine and stir until the liquid is almost completely absorbed.
6. 6. Season the mixture with salt and pepper.
7. 7. Pour in some broth until the rice is just covered.
8. 8. Let the rice swell while stirring occasionally.
9. 9. Add more broth gradually as soon as the previous portion has been absorbed.
10. 10. Repeat this process until the rice is cooked but still firm to the bite after 15 to 20 minutes.
11. 11. Rinse the water spinach and shake it dry.
12. 12. Cut off the tough lower ends of the stems if necessary.
13. 13. Cut the stems into small pieces and the leaves into thin strips.
14. 14. Clean the mushrooms and slice them into strips.
15. 15. Fry the water spinach stems and mushrooms in the remaining oil for 2 to 3 minutes.
16. 16. Season the mushroom mixture with salt and pepper.
17. 17. Stir the water spinach leaves, the remaining butter, and the Parmesan into the finished risotto.
18. 18. Finally, adjust the seasoning of the risotto with salt and pepper.
19. 19. Divide the risotto among small plates or bowls.
20. 20. Top with the fried mushroom mixture and serve the dish immediately.

Nutrition per serving

• kcal: 515
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 74 g