Creamy spinach risotto

Creamy spinach risotto

My Organic Alnatura Recipes

Source : Alnatura, photographe : Oliver Brachat


l Alnatura clear vegetable stock
g fresh spinach
clove of garlic
tbsp sweet cream butter
g Alnatura risotto rice
ml Alnatura white wine
g Parmigiano Reggiano, grated
Alnatura sea salt
Alnatura pepper

Make the vegetable stock and keep warm.

Wash and clean the spinach and cut into thin strips.

Peel the onion and the garlic and chop finely. Sweat with the butter in a saucepan.

Add the risotto rice and fry until translucent. Deglaze with white wine, stirring continuously.

Now keep adding more stock, so that the risotto is always covered with liquid. Simmer uncovered over a medium heat, stirring continuously, for 25-30 minutes, until the rice is creamy.

Just before the end, add the strips of spinach and cook through. Stir the Parmesan into the risotto and season with salt and pepper.

Serve with grated Parmesan.

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