Rice stew with shampishon and cheese

In a pot, heat olive oil over medium heat. Add the leek and cook 4-5 mins without being brought.

Add rice and cook 3-4 mins or even permeate well with oil.

Add the wine and cook stirring until the rice absorbs all the liquid.

To add little by little the vegetable broth so that the rice can absorb it before another addition of broth.

Keep boiling over low heat until the rice is al dente.

Add the spinach chopped finely and stir. Finally, add cream cheese and mix gently so that the stew is creamy. Correct the season by adding salt and pepper if necessary.

Skip the mushrooms in a pan and serve with rice on individual dishes. Sprinkle with Parmesan cheese.

If you prefer to make homemade broth: it throws in a pot with olive oil the vegetables that you have well washed and cut into small pieces, sofríe about 5 mins, then add 1-2 l of hot water and hope that boils. Colar and use.