Wild Rice Risotto with Mushrooms and Spinach Leaves

For the wild rice risotto with mushrooms and spinach, peel and dice the onion. Chop the garlic and sauté both together in a pot with a little olive oil.

Clean and dice the mushrooms, add them and sauté for a few minutes. Then add the rice and fry briefly. Deglaze with the wine and let it boil down.

Add enough vegetable stock to cover the rice. Stir occasionally during cooking and add the vegetable stock gradually. Simmer over medium heat for about 40 minutes, until the wild rice is cooked.

Stir in the whipping cream and continue to simmer gently. Wash the spinach, cut into small strips and stir in. Season with salt and pepper and serve with freshly grated Parmesan.

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