Butter miso mushroom risotto | Women's Weekly Food

Ingredients

• 2 green onions
• 1 1/2 cup (300g) sushi rice
• 30 gram butter
• 200 gram oyster mushrooms, sliced
• 200 gram shiitake mushrooms, sliced
• 1 tablespoon sesame oil
• 3 cup (750ml) boiling water
• 1/2 cup (130g) shiro (white) miso paste
• 1/4 cup (60ml) water, extra
• 2 cup baby spinach leaves
• 30 gram butter, extra
• 2 teaspoon sesame seeds