Spinach risotto (2)
Instructions
Wash spinach and chopping them coarsely.
Put the oil in a saucepan and add the spinach for 2-3 minutes.
Add the rice, toast lightly, then add the broth and cook al dente, making sure that it is dry or liquid form but to wave.
Apart from egg to mix the parmesan and stir in the rice, stirring so that the egg does not congeal.
Stir in the butter and after 2 minutes.
Ingredients and dosing for 4 persons
- 600 g of spinach
- 280 g of vialone nano (or carnaroli)
- 1 walnut butter
- 100 cl of vegetable broth
- 2 tablespoons of olive oil
- 1 egg
- 4 tablespoons of grated parmesan cheese
- Salt