Olive risotto

Name: olive risotto
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 el olive oil; 2 onions finely chopped; 1 toe garlic finely chopped; 300 g risotto rice; 75 g black olives seedless; 100 ml whipped cream; 150 ml dry white wine; 500 ml vegetable stock warm; 50 g pine nuts; 300 g Spinach fresh

A tasty Italian recipe. The vegetarian main course contains the following ingredients: olive oil, onions (chopped), garlic (finely chopped), risotto rice, black olives (seedless), whipped cream, dry white wine, vegetable stock (hot), pine nuts and spinach (fresh).

Ingredients

Directions

Heat the oil in a large pan with a thick bottom and fry the onion and garlic until golden brown.
Stir in the risotto rice and make sure that all rice grains are covered with a thin layer of oil.
Add the olives.
Pour in succession the whipped cream and the wine and let it simmer while stirring until the moisture is absorbed.
Add a good dash of broth and keep stirring.
Do not pour the next shoot until the previous one has been completely absorbed.
The rice is done after about 20 minutes.
Roast the pine nuts in a dry frying pan golden brown and let them cool down on a plate.
Spoon two thirds of the spinach in portions through the risotto.
Divide the rest of the spinach over 4 plates and put the risotto on it.
Sprinkle with (freshly ground) pepper and pine nuts..