Wash and soak rice in three cups of water for two hours. Drain water and keep aside.
Clean, wash spinach thoroughly under running water and roughly chop. Clean, wash and slice mushrooms. Peel, wash and chop onion. Peel, wash and finely chop garlic.
Heat three tablespoons of butter in a pan. Add onion, garlic and mushrooms and saute for two to three minutes.
Add rice, wine, half of the vegetable stock and salt and cook. Once it begins to boil, lower heat and cook for ten minutes.
Stir in remaining stock and cook for another ten minutes. Stir in cheese, pepper powder, spinach, fresh cream and mix well. Cook for two minutes, Mix in remaining two tablespoon of butter and finish.
Serve hot |
