How to make
Heat 1/2 cup (100 ml) of olive oil into a pan. Add the finely chopped onion and saute shortly. Add the chopped spinach, mushrooms and rice.
Season with salt, black pepper and a pinch of spearmint. Pour in 1 and 3/4 cup (250 ml) of hot water or vegetable stock.
Cover with a lid and simmer for around 15 min, stirring occasionally.
Transfer into a small baking tray. Whisk the eggs and yogurt and season with a pinch of salt. Pour the mix on top of the risotto making sure it covers it completely.
Bake in a preheated oven to 390°F (200 degrees) for 25 min, or until he crust turns golden brown.
Serve warm with a scoop of yogurt on the side.
Enjoy your meal!
