Source : Alnatura, photographe : Oliver Brachat
Creamy spinach risotto
Creamy spinach risotto
Bio
My Organic Alnatura Recipes
Vegetarian
Ingredients
1
l Alnatura clear vegetable stock
200
g fresh spinach
1
onion
1
clove of garlic
2
tbsp sweet cream butter
250
g Alnatura risotto rice
150
ml Alnatura white wine
80
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.
