Risotto with Spinach (Risotto con Spinaci)
Instructions
Boil the spinach, squeeze and blend the mixture for a few minutes.
Sauté in butter and add milk, beating with a spoon so that the puree is swollen.
Prepare a mixture with the onion and oil and seasoning the rice; bring cooking adding a ladleful of broth at a time.
5 minutes before cooking combine the compound full of spinach and, shortly after, the cheese into small pieces.
Serve immediately.
Ingredients and dosing for 4 persons
- 150 g of frozen spinach
- 40 g of butter
- Olive oil
- 1 glass of milk
- 1 onion
- 350 g of rice
- Nut soup
- 4 cheese slices