Risotto with soup greens and parmesan cheese

Name: Risotto with soup greens and parmesan cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Olive oil; 250 g Avorio rice; 3/8 l clear meat broth (instant); 1/4 l dry white wine; 1 large bunch of greens; 200 g Mushrooms; 1 TABLESPOON Butter or margarine; 75 g Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Olive oil
250 g Avorio rice
3/8 l clear meat broth (instant)
1/4 l dry white wine
1 large bunch of greens
200 g Mushrooms
1 TABLESPOON Butter or margarine
75 g Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Onions peel and chop finely. Heat the oil in a pot. Fry the onions and rice until translucent. Deglaze with stock and wine, bring to the boil, cover and cook over a low heat for about 30 minutes.
2
In the meantime, clean, wash and finely dice the soup greens and add to the rice about 15 minutes before the end of the cooking time. Clean, wash and cut the mushrooms into thick slices. Heat the fat in a pan. Brown the mushrooms in it, add to the risotto and cook for another 5 minutes.
3
Coarsely slice the parmesan. Fold 2/3 into the rice. Season to taste with salt and pepper. Place the risotto in a bowl, sprinkle with the remaining Parmesan and serve.