Summary

Ingredients

• 250 g spinach, fresh or 225 frozen
• 1 onion (s)
• 1 clove garlic
• 4 tablespoon butter
• 300 g rice, (Arborio)
• 1 dl white wine
• 1 liter hot chicken broth
• Salt and pepper, freshly ground
• 60 g parmesan, rated

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Instructions

1. Wash the fresh spinach thoroughly, shake it dry and cut into fine strips. Peel the onion and cut into fine cubes. Peel the garlic clove and cut into very fine cubes.
2. Heat 2 tablespoons of butter in a saucepan. Sweat the onion and garlic in it until translucent. Reduce the heat, add the rice and fry until translucent. Deglaze with the wine, increase the heat and reduce the wine, stirring constantly. Reduce the heat and gradually pour in the hot stock. Always keep moving. After about 10 minutes add the spinach and stir in. Then add more bouillon and stir until the risotto is nice and `al dente` after about 20 minutes. Season with salt and pepper and stir in the parmesan and 2 tablespoon butter.
3. The risotto should be nice and creamy. If necessary, mix in a little more bouillon before serving.
4. Arrange on preheated plates. Serve with grated parmesan.
5. Side dish: Serve with a tomato salad with finely chopped shallots and a little basil.
6. Tip: You can enrich the dish with a fried sausage.