Mushroom, Dry Tomato and Baby Spinach Risotto

Ingredients

250 g button mushrooms
2 shallots
350 g arborio risotto rice
550 ml water
100 ml white wine
1 cube fat free chicken stock
75 g sundried tomatoes
80 g Parmesan cheese
60 g butter
75 g baby spinach
Salt and pepper
40 g Parmesan cheese for serving

Directions

Wash the mushrooms and dry them well.
Slice the mushrooms and place them into the Microwave Pressure Cooker.
Peel the shallots and cut them in pieces. Then chop using the SuperSonic™ Chopper Compact. Add to the mushrooms in the Pressure cooker.
Rinse the rice, add it into the Pressure Cooker, then add the water, the white wine and the crumbled chicken stock. Stir with the Silicone Spatula.
Close and microwave for 15 min. at 900 watts. Allow to stand for 10 min. until the pressure goes down.
Cut the sundried tomatoes in 3-4 pieces lengthwise.
Using the Mini Grater, grate the 80 g Parmesan cheese.
Add the butter and grated Parmesan cheese to the risotto and mix using the Silicone Spatula. Then add the tomatoes and the baby spinach, season with salt and pepper, stir again and serve.
Decorate with Parmesan flakes made with the Universal Peeler.