Preparation
Step: 1/8
Heat the oil in a pan, add the rice and cook, stirring, until glassy.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000239/000239_step_1_M.jpg)
Step: 2/8
Add a ladleful of stock and the white wine. Allow the liquid to boil away, stirring occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000239/000239_step_2_M.jpg)
Step: 3/8
Meanwhile, clean and finely chop the mushrooms.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000239/000239_step_3_M.jpg)
Step: 4/8
Add the mushrooms to the rice.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000239/000239_step_4_M.jpg)
Step: 5/8
Mix well. Again, add some stock and allow to boil, stirring over a medium heat until almost completely absorbed. Continue adding stock and cooking in this way until the rice is tender with a little bite - about 15-20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000239/000239_step_5_M.jpg)
Step: 6/8
Wash the spinach and shake dry.
Step: 7/8
Add to the risotto, cover and allow to wilt over a low heat for 1-2 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000239/000239_step_6_M.jpg)
Step: 8/8
Stir the butter and parmesan into the risotto. Season with salt, pepper and nutmeg, and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000239/000239_step_7_M.jpg)