Tomato spinach risotto

Name: tomato spinach risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 3 el traditional olive oil; 400 g risotto rice; 1,5 liter vegetable stock of tablet; 10 sundried tomatoes in pot; 600 g leaf spinach; 125 g grated young mature cheese

Risotto with tomato, spinach and mature cheese.

Ingredients

Directions

Chop the onion. Heat the oil in a pan with a thick bottom. Fry the onion. Fry the risotto for 2 minutes until the grains shine.
Add so much broth that the rice is completely covered. Let the rice cook gently until the moisture is absorbed. Stir frequently.
Then add a soup scoop of broth each time and let the rice absorb the moisture again. Boil the risotto in 15-20 minutes until al dente.
In the meantime, cut the tomatoes finely. After 10 minutes, cook the tomatoes to the risotto. Heat the rest of the oil in a frying pan.
Add the spinach in 2-3 portions and let the leaves always shrinking and let the moisture evaporate.
Take the risotto from the heat and pour in the spinach and cheese. Season with pepper. Serve the risotto in deep plates.