Vegetarian Mushroom Rice
• Ready in 45 min.
|Saturated Fat Acids||10.37 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||10.37|
Recipe author: EAT SMARTER
for 4 servings
Heat the oil in a pot and fry the leek and the garlic. Stir in the rice and then quench with the wine.
Stirring continuously gradually add the stock. Only add more when the rice has absorbed almost all the previously added liquid. Continue until all the stock has been used up (around 20 minutes).
Heat the butter and fry the mushrooms. Add them to the risotto along with the spinach, basil and 60 g Parmesan. Season with salt, ground black pepper and lemon juice. Serve sprinkled with the remaining cheese.