Break the mushrooms into small pieces and fry them in oil in a sauteuse pan for 4-5 minutes.

Reduce the heat slightly and add the finely chopped onion. Sauté on medium heat for 5-6 minutes.

Add the rice and heat it through while stirring.

Set a timer for 19 minutes and add the white wine. Stir into the rice until absorbed.

Then add the stock 100 ml at a time, allowing the rice to absorb the liquid before adding the next 100 ml.

Blend 200 ml of the stock with the spinach and add this last.

Cut the beans into smaller pieces and blanch them for 4 minutes.

When the timer sounds, the rice should be ready and all the stock used.

Stir in the beans, place a lid on the sauteuse pan and allow the rice to sit for 2 minutes.

Stir in the butter and Parmesan cheese and season with salt and pepper.

Break the Salad cheese cheese into small pieces and sprinkle it over the risotto.

Serve immediately.