Greek Risotto

Ingredients for 5 servings:

• 500 g risotto rice
• 300 ml white wine
• 700 ml vegetable stock
• 150 g feta cheese
• 200 g fresh leaf spinach
• 1 onion(s)
• 2 cloves garlic
• 1 handful of thyme
• 1 tbsp butter
• 1 handful of Parmesan, grated
• 100 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

simple and vegetarian

Briefly bring the vegetable stock to a boil. Pour all but a small amount into a separate pot and set aside. Finely dice the onions and fry in a little oil or butter over medium heat in a large saucepan until translucent. Add the very finely chopped garlic and thyme and fry briefly. Add the risotto rice to the onions and fry for about 1 minute. Deglaze with 250 ml of wine. When the wine has almost simmered, add a ladleful of the stock. When this has simmered, add another ladleful until the desired consistency is reached. If desired, add a little more white wine at the end instead of the stock. Meanwhile, in the pot with the remaining stock, sauté the spinach until it has lost almost all of its water. Chop it finely beforehand or in the pot. Add the cream to the spinach and simmer until the risotto is ready. Drain the remaining cream and add the spinach to the risotto. Finely chop the feta and add it to the rice along with the spinach. Stir in a little butter and Parmesan cheese. Serve with a nice white wine.