Creamy rice with mushrooms and spinach

02452 CREAMY RICE with mushrooms and SPINACH INGREDIENTS for 4 PEOPLE 300 g of rice, 100 g of spinach, 100 g mushrooms champignons, 2 carrots, one package of cream, 150 ml white wine, a nut, 50 g of grated Parmesan cheese, 50 g butter, onion, salt and pepper to taste clean and wash the mushrooms and cut them into slices.

Clean and wash the spinach and carrots.

Coarsely chop spinach and cut down the carrots into strips.

Peel the onion and chop finely, place in a suitable container in the microwave with oil, butter, mushrooms, spinach and carrots.

Cover with plastic wrap, bucherellatela somewhere with a fork and cook at full power for 10 minutes add the rice, stir and bake for another 5 m.

Pour in the wine and let evaporate without film for 3 minutes then pour half the hot broth, stir, cover again with foil and continue cooking for 5 minutes on medium power, or until the rice has absorbed all the liquid.

Add the rest of the broth, cream and cheese.

Mix very well and finish cooking with other 5 m.

Baked, add salt and pepper and serve.