Risotto "Campestre"

1. 1

   Laminate fresh mushrooms.

2. 2

   Make a stew with butter, onion and garlic.

3. 3

   First add the rice and golden, then white wine and mushrooms.

4. 4

   When the wine evaporates, cover again the rice with vegetable broth, previously boiled.

5. 5

   As the broth evaporates add a new amount of broth to cover and repeat 1 more time.

6. 6

   When it is cooked, but still with broth, connect with butter, cherry tomatoes and spinach leaves.

7. 7

   Add the grated parmesan and season to taste.

8. 8

   If needed add more broth or water.

9. 9

   The risotto should be falling off the spoon. Sprinkle with more cheese and serve immediately.

No nutritional information available.

No additional tips available.