Brown Rice Risotto Recipe with Mushrooms and Spinach
Ingredients to make Brown Rice Risotto with Mushrooms and Spinach:
- 250 g brown rice
- 1 onion(s) chopped
- 200 g fresh mushrooms
- 200g zucchini
- Olive oil
- 300 gr spinach(s) (well washed)
- 2 garlic clove(s)
- 4 tablespoon(s) grated Parmesan cheese
- Salt
- pepper and oregano to taste
How to make Brown Rice Risotto with Mushrooms and Spinach:
- 1.Steam the spinach for about 5 minutes. In a pan (paella) sauté the onion, mushrooms and corvette with a little olive oil,
- all finely chopped for about five minutes (it should be al dente).
- When almost ready, add the finely chopped garlic.
- Boil the rice (two measures of water for one of rice) with a pinch of salt for 45 minutes.
- When there are about 20 minutes left, add the finely chopped spinach, oregano, pepper and the sautéed vegetables.
- Once you have the dish on the table, add the finely grated Parmesan cheese.
