for 4 servings
- 2 tablespoons olive oil
- 4 scallions (sliced including bulbs)
- 3 cups fresh Mushrooms (cleaned and sliced)
- 2 cloves garlic (pressed or crushed)
- ¼ teaspoon black peppercorn
- 1 ½ cups Arborio rice
- ¾ cup dry white wine
- 2 cups Vegetable broth (or chicken broth)
- 2 cups fresh Baby spinach
- ½ cup Parmesan cheese
1 Measuring cups, 1 Small bowl, 1 Whisk, 1 Cutting board, 1 Large knife, 1 flache Bowl, 1 Small knife, 1 große Non-stick pan, 1 breiter Pot mit Deckel, 1 Slotted spatula
Heat oil over medium heat. Add onions, mushrooms, garlic and black pepper. Saute until mushrooms are soft; stirring frequently, approximately 4-5 minutes.
Stir in rice and stir until rice begins to turn opaque (approximately 2 minutes). Add the wine, and cook until the liquid has been absorbed. Add the broth, 1/2 cup at a time to the rice mixture, cook stirring frequently, allowing the the rice to absorb the broth before adding the next 1/2 cup. Cook the rice for about 25 minutes. It should be almost tender.
Add spinach and cook, stirring 5 minutes longer, Add additional broth or a little water if necessary.
Stir in the Parmesan cheese. Divide between 4 plates. Serve