Creamy Risotto with Mushrooms, Spinach and Smoked Ham - Krämig risotto med champinjoner, spenat och rökt skinka

CREAMY RISOTTO WITH MUSHROOMS,

SPINACH AND SMOKED HAM

Krämig risotto med champinjoner, spenat

och rökt skinka

Serves 4

4 cups water

2 vegetable bouillon cubes

1 garlic clove

1 tablespoon olive oil

1.6 cups round-grained rice

0.4 cup white wine

3½ oz frozen leafy spinach

2½ oz grated Parmesan cheese

salt, black pepper

5.3 oz mushrooms (champignons)

2 tablespoons butter

1 garlic clove

1 teaspoon dried thyme

3½ oz smoked ham

Bring water and bouillon cubes to a boil and keep warm. Sauté the garlic in oil in a saucepan without coloring. Add rice and sauté for a minute while stirring. Pour in the wine and let it be soaked up by the rice. Lower the heat and dilute with bouillon, little by little. Stir occasionally. The risotto is ready when the rice is tender but still chewy in the middle. Stir in the spinach with the last of the bouillon and then the grated cheese. Flavor to taste with salt and pepper.

Fry the mushrooms in butter, garlic and thyme over high heat until nicely colored. Quickly fry the sliced ham over high heat in the same pan and serve the risotto with mushrooms and ham.

Enjoy!

Bella