Spinach risotto

Ingredients for 4 servings:

• 250 g fresh spinach or 225 g frozen leaf spinach
• 1 onion(s)
• 1 garlic clove(s)
• 50 g butter
• 300 g risotto rice
• 100 ml white wine, alternatively broth
• 1 liter vegetable broth, hot
• salt and pepper
• 60 g Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

lots of taste for little money

Wash and trim the spinach and cut into thin strips. Finely dice the onion and garlic. Heat 20g of butter in a saucepan. Sauté the onion and garlic. Add the rice and sauté until translucent. Deglaze with the wine and reduce over high heat, stirring continuously. Gradually add the vegetable stock and simmer over medium heat until the liquid is absorbed, stirring constantly. After about 10 minutes, add the spinach, stir in, and finish cooking. Cooking time: about 20 minutes. Season with salt and pepper. Stir in the remaining butter and the Parmesan cheese. The risotto should be creamy and the rice should still have some bite.