Summary

Ingredients

• 400 g rice (risotto rice)
• 300 g spinach, fresh
• 1 liter broth
• 200 ml white wine
• 1 tablespoon olive oil
• 1 shallot (s)
• 1 clove / garlic or to taste
• 2 tablespoon butter
• 3 tablespoon parmesan, grated
• salt and pepper
• Herbs, fresh, to taste

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Instructions

1. Cook a good chicken or vegetable broth the day before. The specified amount of liquid is an approximate amount. So it is essential to adjust the amount of the risotto during cooking and rather boil a little too much broth than too little.
2. Clean the spinach, remove the stems and mix raw in a blender with a quarter of the broth. Pass through a fine sieve to form a green broth. Put the finely chopped spinach aside in the sieve.
3. Steam the finely chopped shallot and garlic in olive oil until translucent, add the risotto rice, also turn briefly in the oil. Then slowly add the broth and white wine. Slowly cook the risotto while stirring over a low heat, adding broth and wine over and over again. At the very end, add the green broth as the last amount of liquid. (Better to leave some of the neutral chicken or vegetable broth! It is very important that all of the spinach broth is used at the end, but the color is best if you cook it as briefly as possible). Add the finely chopped spinach a few minutes before serving. Then mix in ice-cold butter and parmesan.
4. The risotto is relatively tasteless, i.e. the spinach has a strong color, but hardly affects the taste. The green risotto can therefore be used as a base for a herb risotto. Before mixing in butter and parmesan, you can add mixed green herbs, mint, oregano or tarragon, depending on your taste, and the taste can be changed significantly. Mint goes well with fish, for example, and finely chopped tarragon tastes very good with a chicken breast.