Mushroom And Spinach Risotto

Ingredients list for Mushroom And Spinach Risotto

• 1 medium Onion
• 4 medium Carrots
• 2 1/2 cups Arborio rice
• 1 cup Mushrooms
• 2 medium Green capsicums
• 4 tablespoons Butter
• 1 cup White wine
• 6 cups Water
• to taste Salt
• 1/2 teaspoon Black peppercorns freshly ground
• 1 tablespoon Dry Basil
• 1 cup Parmesan cheese grated

Method

1. Peel and chop the onion. Scrape and slice the carrot.
2. Clean and slice the mushrooms.Roast capsicum and quarter.
3. Melt butter on a slow fire, add chopped onion and cook until transparent.
4. Mix sliced mushroom and carrots, cook for few minutes, then add rice and cook for about two minutes stirring constantly.
5. Add white wine and once the rice has fully absorbed the wine, gradually add hot water or stock (six cups) and stir constantly.
6. After about five minutes add salt, pepper powder, dried basil and the spinach puree.
7. After the rice is almost cooked, add most of the grated parmesan and stir.
8. Add roasted capsicum pieces and serve hot topped with the remaining cheese.

Nutrition Info