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