Green risotto with ricotta

Name: green risotto with ricotta
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 el olive oil; 1 bag Spinach 300 g; 40 g butter; 1 onion finely shredded; 2 stems celery in curves; 350 g risotto rice bag of 500 g; 100 ml dry white wine; 550 ml chicken bouillon of 1 tablet; 1 tray ricotta fresh cheese, 250 g; chili pepper; 1 tray flat leaf parsley (20 g), finely chopped

A tasty Italian recipe. The main course contains the following ingredients: olive oil, spinach (300 g), butter, onion (finely chopped), celery (in curves), risotto rice (bag 500 g), dry white wine, chicken broth (from 1 tablet), ricotta cheese (fresh cheese) , 250 g), chilli pepper, flat parsley ((20 g) and finely chopped).

Ingredients

Directions

Heat the oil in a skillet and bake half of the spinach. Once it has shrunk, add the other half. Keep the spinach separate.
Heat 20 g butter in a soup pot with a thick bottom and fry the onion and celery over medium heat for 5 min. Do not let the whole color turn. Add the rice and cook for 3 minutes until the grains shine. Add the wine and stir until it is absorbed. Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 minutes. Stir in the spinach and half of the ricotta through the risotto. Add some stock, so that the risotto is still moist. Remove the pan from the heat. Season with pepper, salt and chili pepper.
Stir in the rest of the butter, put the lid on the pan and let the risotto stand for 5 minutes. Pour in the parsley and spread the rest of the ricotta over it. Serve immediately.