Spinach risotto with Gorgonzola

Ingredients for 4 servings:

• 400 g leaf spinach
• 1 onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 400 g rice (risotto rice)
• 800 ml vegetable stock
• 125 ml Gorgonzola, milder
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the spinach. While still dripping wet, place it in a saucepan and allow it to wilt over high heat. Remove from the pan and allow to cool. Meanwhile, peel the onion and garlic and finely chop both. Heat the olive oil in a saucepan. Briefly sauté the onions and garlic over low heat. Then add the rice and stir well until the seeds are translucent. Add the vegetable stock, stir the risotto rice, and cover. Let it swell over low to medium heat for about 15 minutes, stirring frequently. Roughly chop the cooled spinach leaves, stir into the risotto, and simmer for a further 5 minutes. The risotto should be slightly creamy, but the seeds should still have some bite. Roughly chop the Gorgonzola. Remove the risotto from the heat and carefully stir in the Gorgonzola. Finally, season with salt and pepper to taste. Serve immediately.