1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
200g rice
100ml white wine (optional)
1 liter vegetable broth, kept warm
100g fresh mushrooms, sliced
10g organic mushroom powder
100g fresh spinach, chopped
30g grated Parmesan cheese (optional)
Salt and pepper to taste
Instructions:
1. In a large pan, heat the olive oil over medium heat.
2. Add the onion and garlic, and sauté until soft.
3. Add the rice and cook, stirring, until the rice is lightly toasted.
4. Pour in the white wine, if using, and stir until it is absorbed.
5. Add a ladleful of warm vegetable broth to the rice and stir until absorbed. Continue adding broth, one ladleful at a time, stirring frequently, until the rice is creamy and tender.
6. In a separate skillet, cook the fresh mushrooms until they release their moisture and start to brown.
7. Stir in the cooked mushrooms, organic mushroom powder, and fresh spinach into the risotto.Continue to cook until the spinach is wilted.
8. Stir in the Parmesan cheese, if using, and season with salt and pepper to taste.Serve immediately.
