Spinach sauce with egg

Chop an onion. Finely chop the spinach in the food processor. Heat the olive oil in a pan with a thick bottom. Fry the onion gently. Stir in the risotto rice and cook until the rice grains are covered with a shiny layer. Add the wine and let the moisture evaporate while stirring.

Add the spinach. Heat until the rice and spinach are well mixed. Then add half of the stock and cook the rice gently for 18-20 minutes. Stir regularly and add the remaining broth while you cook.

Meanwhile, boil the eggs for 6 minutes until the white has solidified. Stir at the last 50 g of cheese through the risotto and stir to a smooth mixture. Serve the spinach sausage on plates. Peel the eggs, halve them and place them unfolded on the risotto. Sprinkle the rest of the cheese over it.