How to make
Finely chop the onion and garlic. Stew them in a heated pan with fat and season with salt. When the vegetables soften, add the rice.
Cook until the rice becomes transparent. Gradually add the broth until the rice has absorbed all the liquid.
Cut the mushrooms, heat fat in another pan and sauté them.
Finely chop the dill, parsley and thyme and add them to the mushrooms. Add salt.
Add the rice to the mushrooms and add the spinach to your risotto.
Mix the cream cheese and sour cream and add them to the spinach and mushroom risotto.
At the end, add 1 tbsp. parmesan.
