Summary

Ingredients

• 125 g risotto rice
• 1 onion (s)
• 2 small bell peppers, red and yellow
• 100 g spinach leaves,
• 125 g mushrooms
• 5 cherry tomato (s)
• 50 g tomato paste, possibly a little more
• 100 ml cream, possibly a little more
• 50 g pecorino cheese
• olive oil
• Seasoned Salt
• Paprika powder
• garlic

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Instructions

1. Cook the rice according to the instructions.
2. Finely dice the onion. Fry in a pan. Cut the peppers into cubes and place on a baking sheet. Grill at approx. 150 ° until they are nice and soft. Cut the mushrooms into pieces and add. Also add the leaf spinach and fry. Halve the tomatoes and mix in.
3. Mix the cream with the spices and the tomato paste and cheese. Fold the rice under the vegetables, pour the sauce over it and mix vigorously. If necessary, add a little cream and possibly mix in some tomato paste or cheese.