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Ingredients
- 2 tbsp olive oil
- 3 onions thinly sliced
- 700 Gr mushrooms sliced
- 10 cups brow or Arborio rice
- 500 Gr baby spinach leaves
- 3 tin drained cannellini beans
- 3 tbsp chopped parsley
- Little bit of salt and pepper
- 3 tbsp fresh thyme or rosemary chopped
- 400 Gr grated parmesan cheese
Servings:
Units:
Instructions
- Heat the oil and sauté the onion in a large heavy-based saucepan until onions are soft and golden. Add the mushrooms, season with salt and pepper and fry for 5 minutes until golden and juicy.
- Heat 3 cups water 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tbsp butter in large saucepan over medium heat; add 1/2 onion and cook until soft. Add rice and stir for 2 to 3 minutes. Add 1/3 water; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook for approximately 25 to 30 minutes or until rice is tender and mixture has a creamy consistency.
- Add spinach and heat for 1 minute, stirring. Serve immediately with cheese on top