Spinach Risotto à la Miss Emily Strawberry

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely slice the leek, peel and finely dice the garlic cloves, slice the mushrooms, and wash and chop the spinach. Heat the oil in a deep pan and fry the leek and garlic. Add the risotto rice and sauté until translucent. Pour in the vegetable stock, bring to a boil, and simmer until the rice is al dente. Then add the spinach and mushrooms and cook for about 5 minutes. Stir in the cream cheese and heat through. Season with salt and pepper. And then enjoy!