Risotto with mushrooms and spinach
4 servings
40 minutes
Mushroom and spinach risotto is an exquisite Italian dish that combines the tenderness of creamy rice with the aroma of forest mushrooms and the freshness of spinach. This recipe is inspired by the traditions of northern Italy, where risotto holds a prestigious place in cuisine. The white wine added during cooking gives the dish a slight acidity, while grated cheese completes the flavor symphony with rich creaminess. Sage adds a refined spiciness, making risotto an ideal choice for a cozy dinner or romantic evening. It is served hot, best paired with a glass of white wine that enhances its flavor nuances.
1
Crush the garlic and sauté it in 1 tablespoon of vegetable oil. Add spinach and simmer. Season with spices.
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
- Fresh spinach leaves: 500 g
- Ground black pepper: to taste
- Salt: to taste
2
Chop the onion into small cubes. Fry in the remaining vegetable oil. Add the rice and sauté with the onion. Pour in the wine and 750 ml of water. Bring to a boil.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Arborio rice: 250 g
- Dry white wine: 125 ml
3
Slice the mushrooms. Chop the sage leaves and add them with the broth cube and mushrooms to the rice. Simmer for 20 minutes on low heat.
- Fresh button mushrooms: 150 g
- Fresh sage: 1 stem
- Vegetable stock cube: 1 piece
4
Mix spinach and cheese with rice and mushrooms. Season to taste.
- Fresh spinach leaves: 500 g
- Grated cheese: 80 g
- Ground black pepper: to taste
- Salt: to taste
