- 35 min
Allergens: Dairy, Nut
In a pot, put the broth in the water and bring to a boil. Mince the onion and the mushrooms. Chop the garlic. Remove the leaves from the thyme.
Cook the mushrooms
Heat a drizzle of oil in a pot over medium. Cook the mushrooms 4-5 minutes until colored. Add salt and pepper. Remove from the pot.
Cook the onion
Add a drizzle of oil in the pot. Cook the onion, garlic and half of the thyme for 5-7 minutes over medium heat.
Add the broth
Add the rice and mix. Add the broth little by little while stirring constantly until the rice becomes tender and creamy.
Add the spinach
Add the spinach, mushrooms and the goat cheese and mix 1 minute. Add salt and pepper.
Plate your dish
Serve and garnish with the rest of thyme and the sunflower seeds. Bon appétit!