Risotto with bacon and mushrooms

ingredients

100 g Emco fine oatmeal 300 ml water 100 g bacon 1 pk smaller onion 250 g mushrooms 200 g fresh spinach pk parmesan for sprinkling pk cream for softening

progress

…spring risotto…

Pour water over the oatmeal, let it swell for a few minutes. Dice the bacon and fry in a medium hot pan, add the chopped onion and fry until golden, add the oats and mix thoroughly. Finally, reduce with a little cream and stir in the grated parmesan. To the finished risotto, add the mushroom slices sautéed in olive oil and the steamed fresh spinach. Season with salt and freshly ground pepper.