Spinach risotto

Name: Spinach risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 5 g Butter; 1-2 TABLESPOONS Olive oil; 250 g Risotto Rice; 7-10 Tbsp Pepper; 750 ml Vegetable broth; 1 package (500 g) deep-frozen leaf spinach (with whole leaves); 1 collar Chives; 75 g Parmesan cheese; 7-10 Tbsp Salt

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
5 g Butter
1-2 TABLESPOONS Olive oil
250 g Risotto Rice
7-10 Tbsp Pepper
750 ml Vegetable broth
1 package (500 g) deep-frozen leaf spinach (with whole leaves)
1 collar Chives
75 g Parmesan cheese
7-10 Tbsp Salt

Directions

1
Peel and finely dice the onions and garlic. Heat butter and oil in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with pepper. Add broth bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes
2
Put 100 ml water and spinach in a pot. Cover and bring to the boil over medium heat. Simmer for about 2 minutes, stirring several times. Wash chives, shake dry and cut into fine rolls. Grate Parmesan finely
3
Mix spinach with liquid, chives and 50 g Parmesan cheese into the risotto. Season to taste with salt and pepper. Serve the risotto in small bowls sprinkled with the rest of the Parmesan