Spinach Portabello Risotto - Spenatrisotto med portabellosvamp

SPINACH PORTABELLO RISOTTO

Spenatrisotto med portabellosvamp

Serves 2

½ onion

1 tablespoon olive oil

0.6 cup avorio rice (I don't know

if it's called that in English and I

can't find a translation, so I hope

it's right - it's an airy, less sticky

type of white rice)

1.6 cup vegetable bouillon

1.7 oz fresh baby spinach

2.6 oz feta cheese

salt, pepper

2 tablespoons pine nuts

2 portabello mushrooms

1 tablespoon butter or margarine

Tomato salad:

1 tomato

1 tablespoon oregano or parsley

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 teaspoon honey

Peel and chop the onion and sauté it in oil in a pot. Add rice and continue cooking for a minute. Bring the bouillon to a boil. Add 0.4 cup to the rice and repeat the procedure when the rice has soaked up the liquid. Boil for 20 minutes in all and stir often. Add spinach and crumbled feta cheese. Flavor to taste with salt and pepper and sprinkle with pine nuts.

Fry the mushrooms over medium heat in butter until tender. 

Tomato salad:

Dice the tomato and mix with oregano or parsley, oil, vinegar and honey. Flavor with salt and pepper and serve with the risotto.

Enjoy!

Bella