Spinach and Mushroom Risotto | Sanjeev Kapoor Khazaza

This creamy risotto has the best combination of mushrooms and spinach to make it even more yummy.
SPINACH AND MUSHROOM RISOTTO
Ingredients
½ bunch spinach, roughly chopped
4-5 fresh mushrooms, sliced
1½ cups Arborio rice
5 tablespoons butter
1 medium onion, chopped
4-5 garlic cloves, finely chopped
1 cup white wine
3½ cups vegetable stock or water
Salt to taste
2 tablespoons grated cheddar cheese
½ teaspoon black pepper powder
½ cup fresh cream
Method
1. Heat 3 tablespoons butter in a non-stick pan, add onion and sauté till translucent. Add garlic and mix well. Add Arborio rice and sauté for 2 minutes.
2. Add white wine and sauté till wine evaporates. Add stock gradually and mix well. Add salt and mushrooms and cook for 10 minutes.
3. Add cheddar cheese, spinach and crushed pepper powder. Mix well.
4. Add remaining butter and mix well. Add cream and mix well.
5. Serve hot garnished with pepper powder.
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