MUSHROOM AND SPINACH RISOTTO

Clean the mushrooms and slice or chop them depending on the variety. Wash the spinach thoroughly in a sieve and drain well.

Clean the spring onions, finely chop the white parts and cut the green parts into thin rings. Peel and chop the garlic.

Heat the olive oil and butter in a large roasting pan or deep frying pan. Sauté the spring onions and garlic until translucent. Turn the heat up to high, add the mushrooms and fry vigorously for about 3 minutes, stirring occasionally. Then add the risotto rice and fry briefly.

Deglaze with white wine and reduce to about two-thirds while stirring.

Now add the vegetable stock and bring everything to the boil. Cover the roasting pan with a lid. If the risotto was prepared in a pan, transfer the mixture to a large gratin dish and cover with aluminium foil.

Place the risotto in the oven preheated to 180°C on the second lowest rack and bake for approx. 30 minutes. After about 25 minutes, stir in the spinach and add a little extra liquid if necessary.

Remove the risotto from the oven, stir in the remaining butter and Parmesan cheese and season with salt and pepper to taste. Serve immediately and enjoy.