Risotto with morel mushrooms and spinach

Risotto with morel mushrooms and spinach

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 527 kcal
, Fat: 17 g
, Carbohydrate: 71 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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20g dried morel mushrooms, soaked
1tbsp olive oil
2 onions, thinly sliced
1 garlic clove, finely chopped
6 dried tomatoes, finely chopped
300g risotto rice
1 ½dl white wine
1 ⅕litres vegetable bouillon, hot

To assemble

300g baby spinach
50g grated Sbrinz
100g blue cheese (e.g. Roquefort), torn into pieces
salt and pepper to taste
2tbsp red currant jelly
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How it's done


Cut the morel mushrooms in half, wash well and drain. Heat the oil in a pan. Sauté the onions, garlic, tomatoes and mushrooms. Add the rice and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins.

To assemble

Gradually add the spinach, allow to wilt, then continue to simmer for approx. 5 mins. until the rice is creamy and al dente. Stir in the cheese, season. Serve with the jelly.

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