for 4 people

Soup

1 tbsp	olive oil
1	onion, finely chopped
250 g	mushrooms, quartered
½ tsp	salt
150 g	long grain rice
1 litre	vegetable bouillon
250 g	leaf spinach
1 tsp	dried oregano
¼ tsp	nutmeg
	salt and pepper to taste

To serve

40 g	grated Parmesan

How it's done

Soup

Heat the oil in a pan. Add the onion and mushrooms, sauté for approx. 5 mins., season with salt. Add the rice and sauté until translucent, stirring constantly. Pour in the vegetable stock and bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. Add the spinach, simmer for approx. 5 mins. until the rice is al dente, season.

To serve

Plate up the soup, sprinkle with the parmesan.

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