Spinach risotto

Name: Spinach risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 medium sized egg; 1 onion; 3 el traditional olive oil; 300 g risotto rice; 700 ml hot beef broth from tablet; 600 g frozen spinach à la crème; 100 g lightly salted smoked meat; 50 g grated Parmesan cheese

Italian risotto rice recipe with spinach, eggs, smoked meat and parmesan cheese.

Ingredients

Directions

Cook the eggs almost hard in 7 minutes. Let them scare and peel them.
Slipper onion. Heat oil in a pan and add the onion and fruit 2 min.
Add the rice and cook for 2 minutes until the grains are glassy.
Add a dash of stock and stir until it is absorbed.
Then add another shoot and continue until the stock is gone. This takes about 15 min.
In the meantime, heat the spinach in another pan. Add the spinach to the risotto after the broth and heat for 5 minutes on a low heat while stirring.
Meanwhile cut the smoked meat into strips. Cut the eggs into parts.
Take the risotto from the heat and stir in the cheese. Divide the risotto over plates and place the strips of meat and egg wedges on them.