Mushroom and Spinach Risotto - Cookidoo® – the official Thermomix® recipe platform
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Cooking tools:
- Pressure cooker
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Serving bowl
Ingredients
- 50 g Parmesan cheese
- 730 g water
- 300 g chestnut mushrooms
- 20 g olive oil
- 40 g shallots
- 30 g unsalted butter
- 100 g fresh spinach leaves
- 320 g risotto rice
- 60 g white wine
- 1 vegetable stock cube (for 0.5 l)
- ½ - 1 tsp fine sea salt
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