Light risotto with spinach

Name: Light risotto with spinach
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 2 TEASPOONS Organic vegetable broth (instant); 1 Onion; 1 Garlic clove; 1 TEASPOON good olive oil; 125 g Risotto rice; 200 g Baby Spinach; 1/2 bunch Chives; 40 g Parmesan (piece); 7-10 Tbsp salt and pepper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

2 TEASPOONS Organic vegetable broth (instant)
1 Onion
1 Garlic clove
1 TEASPOON good olive oil
125 g Risotto rice
200 g Baby Spinach
1/2 bunch Chives
40 g Parmesan (piece)
7-10 Tbsp salt and pepper

Directions

1
Dissolve the stock in 1/2 l of boiling water in a pot. Peel onion and garlic, dice finely. Heat oil in a pot. Sauté onion and garlic in it. Add rice and fry for 1-2 minutes while stirring.
2
Add so much stock that the rice is just covered. Bring to the boil and simmer at low heat for about 25 minutes. Stir again and again and add stock as soon as the rice has absorbed the liquid.
3
In the meantime, sort out the spinach, wash and drain. Wash the chives, dab dry and cut into fine rolls. Finely grate the Parmesan cheese.
4
Fold spinach, chives and approx. 3/4 parmesan into the risotto. Continue cooking for 2-3 minutes. Season to taste with salt and pepper. Arrange risotto, sprinkle with rest of parmesan.