Spinach And Mushroom Risotto

My final recipe for this week under vegetarian Italian dinner is a very popular Risotto. Risotto is a rice dish which is normally made for dinner. Rice is cooked in a stock on a low heat by stirring continuously. Adding little by little stock and keep on stirring the rice to cook, it releases the starch in the rice and makes the risotto distinctive creamy. You can add vegetables like broccoli, dried mushrooms, fresh mushrooms, pumpkin, green peas, spinach corn and many more like this. Today I used a combination of spinach and fresh mushrooms..
So let's check the recipe... 
INGREDIENTS:---
Mushrooms  ---- 200 grams
Spinach  ---   1 bundle
Olive oil --- 1 tab sp

Butter  ----  30 grams

Arborio rice --- 1 cup
Onion --- 1 medium finely chopped
Garlic -- 1 clove minced

 Vegetable stock ---2 and 1/2 cup s
Cream ---- 4 tsp
Parmesan cheese --- 50 gms finely grated

Lemon juice   ---  from one lemon
                                                                      

METHOD:---

1. Clean and wash spinach for two to three times, chop and set a side.

2. Wash mushrooms well and cut in to bite size slices and set a side.

3. Heat butter in a pan add finely chopped onions and minced garlic and fry till soft take care that onions should not change the color.
4. Now add the rice and stir for a few minutes or till rice coated with fat.
5. Add 1/4 cup stock and start cooking in a very low heat, let the rice absorb the stock  then start adding the stock little by little.

6. Let the rice absorb the stock before you pour the next, keep stirring every time you add the stock. Continue till rice is cooked, this process will take 20 minutes.

7. Heat olive oil in a other pan add mushrooms and stir for 2 minutes then add chopped spinach and cook till mushrooms are tender cook in a low heat.

8. Now add mushroom and spinach mixture to risotto mix well. 

9.Finally add grated parmesan cheese, cream and lemon juice mix well switch off the heat and serve with any salad and juice.

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