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🍽️ Creamy Risotto with Mushrooms and Spinach

630 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 1 clove garlic
• 4 tbsp olive oil
• 250 g risotto rice (e.g. Arborio)
• 150 ml dry white wine
• 600 ml chicken broth
• 250 g mushrooms
• 2 tbsp butter
• 150 g young spinach
• 2 tbsp freshly chopped basil
• 80 g freshly grated Parmesan
• salt
• lemon juice
• pepper (from the mill)

Instructions

1. 1. Cut the leek in half lengthwise, clean it, and wash it thoroughly. Chop the leek into small pieces.
2. 2. Peel the garlic and chop it finely.
3. 3. Heat the olive oil in a pot.
4. 4. Sauté the leek and garlic in the oil until translucent.
5. 5. Add the rice to the pot and stir it.
6. 6. Deglaze the rice with the white wine.
7. 7. Add a little broth at a time while stirring constantly.
8. 8. Wait until the rice has absorbed the liquid before adding more broth.
9. 9. Repeat this process until all the broth is used up and the rice has cooked for about 20 minutes.
10. 10. Clean the mushrooms and wipe them with a damp kitchen cloth.
11. 11. Slice the mushrooms thinly.
12. 12. Heat the butter in a frying pan.
13. 13. Fry the mushrooms in the butter, stirring occasionally.
14. 14. Pick the spinach leaves and remove the stems.
15. 15. Wash the spinach and spin it dry.
16. 16. Stir the mushrooms, spinach, basil, and 60 g of Parmesan into the finished risotto.
17. 17. Season the risotto with salt, lemon juice, and pepper to taste.
18. 18. Sprinkle the finished dish with the remaining Parmesan.
19. 19. Serve the risotto immediately.

Nutrition per serving

• kcal: 630
• Protein: 26 g · Fett/Fat: 32 g · Carbs: 53 g