Mushroom and Leafy Green Risotto

Instructions

1. 1

   Finely chop the onion and garlic.

2. 2

   In a large pan, melt the butter over medium heat.

3. 3

   Add the chopped onion and garlic to the pan and sauté until translucent.

4. 4

   Add the rice to the pan and stir to coat the grains with the butter.

5. 5

   Gradually add hot water or broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

6. 6

   Continue this process until the rice is cooked al dente, about 18-20 minutes.

7. 7

   In a separate pan, sauté the mushrooms until they are golden brown.

8. 8

   Add the leafy greens to the mushrooms and cook until wilted.

9. 9

   Stir the cooked mushrooms and leafy greens into the risotto.

10. 10

    Add the double cream and grated cheese to the risotto and stir until well combined and creamy.

11. 11

    Season with black pepper to taste.

12. 12

    Serve hot and enjoy your Mushroom and Leafy Green Risotto.