Spinach sauce with broccoli

Name: spinach sauce with broccoli
Total time: 30 min
Yield: 4
Ingredients: 300 gram broccoli bunch; 750 ml chicken bouillon; 100 ml dry white wine; 300 gram risotto rice; 1 onion; 3 tablespoon olive oil; 300 gram Spinach; 100 gram Parmesan cheese

Ingredients

Directions

Additional needs: food processor and a steamer, steam oven or steam basket.
Chop the onion finely.
Grind the spinach in the food processor.
Heat the olive oil in a pan and gently fry the onion.
Stir in the rice and cook while stirring until the granules shine around.
Pour in the wine and let it simmer until the moisture is absorbed.
Stir in the spinach and add half of the stock.
Boil the rice without the lid gently in 18-20 minutes.
Stir frequently and add the remaining stock in shoots during cooking.
Steam the broccoli florets in a steamer, steam oven or in a steam basket in a pan over a layer of boiling water for 6-8 minutes.
Make sure that the roses stay nice and bright green.
Stir in half of the cheese through the risotto.
Spoon the risotto into warm deep plates and place the broccoli florets on it.
Sprinkle the rest of the cheese over the risotto.