Risotto with Spinach and Mushrooms

by prash


For 2

  • 50 grams of carnaroli rice
  • 2-3 tablespoons of extra virgin olive oil
  • 100 gr of mushrooms
  • A handful of spinach
  • a bunch of chives
  • half onion
  • 1 clove of garlic
  • Salt and Pepper To Taste
  • about 700 ml of hot vegetable broth
  • 1 tablespoon of coconut oil
  • white wine to blend
  • toasted and chopped pistachios for serve


Brown the onion and chopped garlic with extra virgin olive oil. Add the mushrooms and brown together, then add the chopped spinach and when they have lost volume, add the rice. Salt, pepper and toast together, once the rice is toasted, blend with white wine. When the wine evaporates, add a ladle of hot broth several times and stir continuously. Do this for about 10 minutes or until you see that the rice is cooked. (So to recap, add water and stir constantly, so the cream will become beautiful rice) At the end, out of the heat add coconut
oil, stir very quickly.

Serve with chopped chive and chopped pistachios.


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