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Chop green onions and garlic.
Slice the mushrooms.
Remove thyme leaves from sprigs.
Heat the olive oil in a saucepan over medium-high heat.
Add the green onions, garlic and mushrooms and brown for 2 minutes.
Add the rice, coat well and cook 1 minute longer.
Deglaze with white wine and stir well.
When the wine is almost all absorbed, add vegetable broth, thyme leaves and oregano.
Reduce to medium-low heat and cook, stirring constantly for 20 minutes until rice is cooked and creamy.
Add spinach and stir well.
Remove from heat and add Parmesan.
Season with salt and pepper.
Mix and serve immediately with lemon zest on top.
Source: Missfresh.com
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.