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Risotto with morel mushrooms and spinach
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 527
  • Fat about 17g
  • Carbohydrates about 71g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 20 g dried morel mushrooms, soaked
  • 1 tbsp olive oil
  • 2 onions, thinly sliced
  • 6 dried tomatoes, finely chopped
  • 1 garlic clove, finely chopped
  • 300 g risotto rice
  • 1.5 dl white wine
  • 1.1 litres vegetable bouillon, hot
To assemble
  • 300 g baby spinach
  • 50 g grated Sbrinz
  • 100 g blue cheese (e.g. Roquefort), torn into pieces
  • 2 tbsp red currant jelly
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Cut the morel mushrooms in half, wash well and drain. Heat the oil in a pan. Sauté the onions, garlic, tomatoes and mushrooms. Add the rice and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins.
To assemble
Gradually add the spinach, allow to wilt, then continue to simmer for approx. 5 mins. until the rice is creamy and al dente. Stir in the cheese, season. Serve with the jelly.