Spinach sauce with pumpkin seeds

Name: spinach sauce with pumpkin seeds
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 2 clove garlic; 300 gram risotto rice; 500 milliliters vegetable stock of tablet; 600 gram Spinach; 1 tablespoon butter; 25 gram Parmesan cheese; 1 pinch nutmeg powder; 20 gram pumpkin seeds

Ingredients

3 tablespoon olive oil
1 onion
2 clove garlic
300 gram risotto rice
500 milliliters vegetable stock of tablet

600 gram Spinach
1 tablespoon butter
25 gram Parmesan cheese
1 pinch nutmeg powder
20 gram pumpkin seeds

Directions

Heat the oil in a thick-bottomed pan and fry the onion for about 5 minutes.
Add the garlic and fruit for 1 minute. Add the rice and stir-fry briefly.
Pour some stock and stir until the rice has absorbed the stock.
Pour some stock and repeat it for about 20 minutes, stirring, until all the stock is gone.
Steam the spinach in a different pan over a layer of water for about 4 minutes. Let the spinach drain and puree.
Stir in the spinach at the end of the cooking time with the risotto along with the butter and cheese.
Season the risotto with pepper and nutmeg. Serve the risotto on warm plates and sprinkle with the pumpkin seeds.