Risotto with spinach

Ingredients for 4 servings:

• 250 g spinach, fresh or 225 g frozen
• 1 onion(s)
• 1 garlic clove(s)
• 4 tbsp butter
• 300 g rice (Arborio)
• 1 dl white wine
• 1 liter chicken broth, hot
• Salt and pepper, freshly ground
• 60 g Parmesan, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the fresh spinach thoroughly, shake dry, and cut into fine strips. Peel the onion and finely dice. Peel the garlic clove and very finely dice. Heat 2 tablespoons of butter in a saucepan. Sauté the onion and garlic until translucent. Reduce the heat, add the rice, and fry until translucent. Deglaze with the wine, increase the heat, and reduce the wine, stirring constantly. Reduce the heat and gradually add the hot stock, stirring continuously. After about 10 minutes, add the spinach and stir in. Continue adding the stock and stirring until the risotto is nicely ‘al dente’ after about 20 minutes. Season with salt and pepper and stir in the Parmesan and 2 tablespoons of butter. The risotto should be nice and creamy. If desired, stir in a little more stock before serving. Arrange on warmed plates and serve with grated Parmesan. Side dish: Serve with a tomato salad with finely chopped shallots and a little basil. Tip: You can enhance the dish with a grilled bratwurst.