Potato risotto

Ingredients for 4 servings:

• 100 g spring onions
• 2 garlic cloves
• 600 g potatoes
• 3 tbsp olive oil
• 50 ml white wine
• 500 ml vegetable stock
• 100 g leaf spinach, fresh or frozen
• 40 g cheese (Scarmorza)
• 2 tbsp butter
• 80 g Parmesan, grated
• salt and pepper
• nutmeg

Instructions

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

The Italian classic with a twist!

Slice the onions into thin strips, finely dice the garlic, and peel the potatoes and cut them into approximately 0.5 cm cubes. Heat the olive oil in a saucepan. Sauté the onions and garlic until translucent. Add the potatoes and sauté for 1-2 minutes. Deglaze with white wine and season with salt, pepper, and nutmeg. Add the stock and simmer for 15 minutes until creamy. Wash the spinach and spin dry (defrost frozen spinach slightly). Coarsely grate the Scarmorza and stir in after the cooking time. Add the butter and fold in the spinach. Season with salt and pepper. Serve the potato risotto in deep bowls and sprinkle with Parmesan cheese.