Green Risotto (Risotto Verde)
Instructions
In a casserole put 30 g of butter with a tablespoon of oil and fry the chopped onions, spinach and other vegetables into small pieces; Add salt and let stand for half an hour.
Add rice and bring to cooking slowly, gradually adding the broth.
When cooked add remaining pepper, butter and Parmesan.
Stir and serve hot.
Ingredients and dosing for 4 persons
- 350 g of rice
- 100 g of boiled chopped spinach
- 2 small zucchini
- == 1 small onion
- 1 costa of celery
- 50 g of butter
- Salt
- Pepper
- Olive oil
- Grated parmesan cheese
- Meat broth (or bouillon broth)