Marianne's mushroom, onion and spinach risotto

Preparation steps

1. Boil the water and mix with the bouillon cube.
2. Clean and slice the mushrooms, chop the onion.
3. Heat the oil in a wok or pan and fry the onion for 1-2 minutes.
4. Add the mushrooms and fry for a minute.
5. Add the risotto rice and cook for 1 minute.
6. Add 1/10 of the stock and stir until fully incorporated.
7. While stirring, add a little bit of broth over and over again until it is absorbed.
8. Cook the rice this way. After about 20 minutes, taste whether the risotto is cooked and add the spinach, raisins and half of the Parmesan cheese. Stir thoroughly until the spinach has wilted
9. Serve the risotto on a plate and garnish with the remaining Parmesan cheese.