Summary

Ingredients

• 150 g baby spinach
• 80 g shallot (s)
• 800 ml vegetable stock
• 4 tablespoon olive oil
• 200 g risotto rice (e.. Carnaroli, Vialone Nano or Arborio)
• 80 ml wormwood, white (e.g. Noilly Prat)
• 1 lime (s), organic
• salt and pepper
• 1 pinch (s) sugar
• 80 g mascarpone
• 10 g butter, cold (in pieces)
• 20 g hard cheese, Italian, finely rated (e.. Grana Padano or Parmesan)
• 3 stalks dill

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Instructions

1. First, roughly cut the cleaned, washed and spun dry spinach. Heat the vegetable stock in a saucepan and the olive oil in a sauté pan. Sauté finely diced shallots in olive oil until translucent. Then add the risotto rice and cook over a medium heat for about 1-2 minutes. The rice is extinguished with the wormwood and allowed to cook completely.
2. Then pour in part of the vegetable stock. The risotto should be lightly covered with the stock. Let the rice cook for 16-18 minutes while stirring or swirling. Gradually pour in the rest of the vegetable stock.
3. In the meantime, finely grate the lime peel and squeeze out the juice of the lime. After about 14 minutes of cooking, the spinach is added to the risotto and stirred in. Salt and pepper the risotto and season with a pinch of sugar.
4. Now remove the risotto from the stove and stir in the butter, cheese and mascarpone. Season to taste with 1-2 teaspoons of lime zest and 2-3 teaspoons of lime juice. Let it stand for 2-3 minutes to steep and then serve immediately, garnished with dill.