Risotto agli spinaci

Name: risotto agli spinaci
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 75 g Parmigiano Reggiano broken; 3 el traditional olive oil; 1 onion; 300 g fresh spinach bag; 1 toe garlic; 300 g risotto rice; 1 liter chicken broth from tablet hot; 125 ml fresh cream; 1 mespoint ground chili pepper

Ingredients

Directions

Grate half of the cheese.
Heat the oil in a pan.
Chop the onion. Add the onion and fruit for 10 minutes without coloring the onion. In the meantime, cut the spinach into strips and finely chop the garlic.
Add the spinach and the garlic and scoop. Add the rice and cook for 3 minutes until the grains shine.
Add a dash of stock and stir until it is absorbed.
Then add another shoot. Repeat until the rice is cooked. This takes about 20 min.
The rice is then still firm, but no longer hard; check if necessary by tasting.
Turn off the heat. Add the grated cheese and the whipped cream. Put the lid on the pan and let stand for 3 minutes.
Season to taste with chili and salt and serve immediately. Grate the rest of the cheese over the risotto at the table.