Green Risotto (2) (Risotto Verde (2))
Instructions
Saute in 70 g butter onion and chopped carrot and spinach.
Sifting through, put the mixture on the stove and add the rice.
To taste and bring to cooking by adding the broth a little at a time.
Before serving add the remaining butter and the parmesan and season with salt.
Cover the risotto with mushroom gravy and bring to the table.
Ingredients and dosing for 4 persons
- 400 g of rice
- 250 g of boiled chopped spinach
- 100 g of butter
- 1 onion
- 1 carrot
- Grated parmesan cheese
- 200 cl of broth
- Mushroom sauce
- Salt