Summary

Ingredients

• 150 g risotto rice (Carnaroli or Arborio)
• 1 bunch spinach leaves, fresher
• 1 bunch rocket
• 8 mushrooms, depending on size
• 1 small onion (s)
• 1 clove garlic
• 500 ml chicken broth
• 100 ml white wine
• butter
• olive oil
• 1 bay leaf
• Salt and pepper, black from the mill
• Cayenne pepper
• turmeric
• Ras el Hanout
• Parmesan
• Leaf parsley
• possibly syrup (palm syrup)

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Instructions

1. Wash the spinach leaves and rocket, remove the coarse stems, cut the leaves a little smaller if necessary. Cut the onion and garlic into small cubes. Clean the mushrooms and cut them into slices.
2. Melt some butter in a pan, sauté the spinach and rocket with half a clove of garlic, sauté briefly with the lid on until the leaves have collapsed. Salt and pepper, set aside.
3. Melt some olive oil in a pan and fry the prepared mushrooms with half an onion, fry with turmeric, salt, cayenne pepper and Ras el Hanout. Add a dash of palm syrup, if you have one. Add the parsley and keep warm.
4. Sweat the rest of the onion and garlic in a saucepan with butter, add the rice, stir, then deglaze with a dash of white wine. After a short time, pour in some broth, always stirring.
5. Simmer over a low flame and always pour in some broth. After about 10 minutes add the cream. When the rice is cooked but still bite, keep warm and add freshly grated Parmesan, pepper.
6. Also add the spinach and rocket to the rice, stir until the vegetables are evenly distributed.
7. Arrange the risotto on plates, spread the mushrooms on top, garnish with a little parsley. Serve at the table with parmesan.