Summary

Ingredients

• 250 g broccoli
• 2 leeks
• 2 cloves garlic)
• 4 tablespoon olive oil
• 250 g rice (risotto rice)
• 150 ml white wine, drier
• 1.2 liters vegetable stock
• 250 g spinach, fresh or frozen (then defrosted)
• 125 g sheep cheese
• 50 g parmesan cheese
• salt and pepper

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Instructions

1. Divide broccoli into florets and wash. Clean and wash the leek and cut into rings. Peel and chop garlic.
2. Heat oil in a pot. Sauté the leek and garlic in it for approx. 5 minutes. Add rice and stir in until it is completely covered with oil. Pour in the wine and cook while stirring until it has evaporated.
3. Pour in some of the broth with a ladle and stir in until the rice has completely absorbed the liquid. Continue doing this until the broth is used up and the rice has a soft, firm consistency. Add the broccoli after just 12 minutes.
4. Clean and wash the spinach, drain well and finely tick. Stir into the rice with the herbs, sheep cheese and parmesan. Season with salt and pepper and let rest for another 2 minutes.
5. Serve hot.