Risotto with spinach and gorgonzola

Name: risotto with spinach and gorgonzola
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 25 g unsalted butter; 1 onion; 300 g risotto rice; 100 ml dry white wine; 1 liter chicken broth from tablet; 300 g fresh spinach; 100 g gorgonzola

Popular rice dish from the north of Italy with spinach and gorgonzola.

Ingredients

Directions

Chop the onion. Heat the butter in a deep pan. Add the onion and fruit 3 min.
Add the rice and cook for 3 minutes until the grains are glassy. Add the wine and stir until it is absorbed.
Add a dash of broth and stir until it is absorbed by the rice. Then add another dash and continue until the rice is tender. This takes about 20 min.
Add the spinach by hand and stir gently through the risotto. Cut the cheese into cubes, add it and stir until it is melted. Season with pepper and serve immediately.