Summary

Ingredients

• 150 g spinach leaves
• 300 g rice, (risotto rice)
• 1 leek stick (s)
• 250 g mushrooms
• 200 g cream cheese
• 1 liter vegetable broth
• 2 cloves garlic)
• salt and pepper
• olive oil

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Instructions

1. Cut the leek into fine rings, peel and finely dice the garlic cloves, cut the mushrooms into slices and wash and chop the spinach.
2. Heat the oil in a deep pan and fry the leek and garlic in it. Add the risotto rice and sweat until translucent. Pour in the vegetable stock, bring to the boil and simmer until the rice is cooked firm to the bite. Then add the spinach and mushrooms and cook for about 5 minutes. Stir in the cream cheese and let everything get hot. Season to taste with salt and pepper.
3. And then you can eat!