Freshly grated Parmesan or Pecorino cheese for garnishing
Fresh parsley, finely chopped, for decoration
Preparation:
Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped garlic cloves and sauté until translucent.
Add the risotto rice and fry briefly until it becomes slightly translucent.
If you want to use wine, pour it into the pot and stir until it is almost completely absorbed.
Add the mushroom slices and fry lightly until they are soft and release liquid.
Gradually pour the vegetable stock into the pot, stirring frequently, and wait until most of the liquid is absorbed before adding more. This will take about 18-20 minutes, until the rice is al dente and has a creamy texture.
Stir in the baby spinach and spring onions and simmer for another 2-3 minutes until the spinach collapses.
Add the lemon juice and zest for a fresh touch. Season with salt and pepper to your taste.