Risotto with mushrooms and baby spinach

Ingredients

• 1 cup champignon mushrooms, finely chopped
• 1 ½ cup brown rice
• 7-8 cups vegetable broth
• 1 small onion, finely chopped
• 1 garlic clove, mashed
• ½ cup water
• ½ cup vegan parmesan
• 1 tbsp extra virgin olive oil
• 1 tsp fresh basil, finely chopped
• 1 tsp fresh sage, finely chopped
• 1 tsp fresh chives, finely chopped
• 1-2 tbsp pesto sauce
• 1 cup baby spinach
• a pinch of salt
• a pinch of black pepper
• a pinch of fresh parsley leaves, finely chopped (optional)
• a pinch of microgreens
• red amaranth