Spinach risotto

Ingredients for 4 servings:

• 1 onion(s), diced
• 50 g butter
• ⅛ liter white wine
• 1 liter meat broth or chicken broth
• 300 g risotto rice
• 100 g fresh leaf spinach
• 50 g Parmesan, grated
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

First, fry the onion in a little butter. Then add the risotto rice to the pan and fry over low heat until translucent (about 5 minutes). Deglaze with the white wine and add a ladle of the warm stock. Let the rice simmer in the stock in the uncovered pan, adding a ladleful of stock at a time. Meanwhile, wash the spinach, chop it, and sauté it in a separate pan in a little butter until it collapses. Carefully fold the spinach into the risotto along with the last ladle of stock (after simmering for about 20 minutes). Finally, fold in a generous knob of butter (about 20 g) and the grated Parmesan cheese. Season with salt and pepper to taste. The risotto can be adapted as desired.