One-Pot Lemon Risotto with Mushrooms and Spinach

Ingredients:

• 300g risotto rice (e.g. Arborio)
• 1 onion, finely diced
• 2 garlic cloves, chopped
• 200g fresh mushrooms, sliced
• 150g young spinach
• 1 bunch of spring onions, cut into rings
• 750 ml vegetable stock
• 150 ml dry white wine (optional)
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Freshly grated Parmesan or Pecorino cheese for garnishing
• Fresh parsley, finely chopped, for decoration

Preparation:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and chopped garlic cloves and sauté until translucent.
2. Add the risotto rice and fry briefly until it becomes slightly translucent.
3. If you want to use wine, pour it into the pot and stir until it is almost completely absorbed.
4. Add the mushroom slices and fry lightly until they are soft and release liquid.
5. 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.
6. Stir in the baby spinach and spring onions and simmer for another 2-3 minutes until the spinach collapses.
7. Add the lemon juice and zest for a fresh touch. Season with salt and pepper to your taste.