Creamy spinach sauce

Bring 1.5 liters of water to the boil with chicken legs and bouillon tablets. Put the lid diagonally on the pan and let the chicken cook in a medium heat for 30 minutes.

Remove the chicken from the pan and allow to cool slightly. Keep the broth warm for the risotto. Remove the skin from the chicken and pick the meat from the bone. Heat half of the butter in a thick-bottomed pan. Fry the shallot for 5 minutes. Add the rice and cook for 3 minutes. Add a dash of hot stock, keep stirring. Then add another dash and continue until the risotto is almost done. This takes about 15 min.

Add the spinach with a scoop of stock in portions to the risotto. Stir in the whipped cream, the rest of the butter, half of the cheese and the chicken. Scoop, remove the pan from the heat and put the lid on the pan. Let stand for 5 minutes. Sprinkle with the rest of the cheese and serve. Tasty with broccoli-leguminous salad.