Spinach Risotto

INGREDIENTS

• 320 g of rice (I used Carnaroli);
• 1 onion;
• 1 litre of vegetable broth;
• Extra virgin olive oil to taste;
• 1 kg of spinach (I used fresh, you can also use frozen);
• 1/2 glass of white wine;
• Salt, pepper to taste;
• 50 g butter;
• Grated cheese to taste (I used parmesan)

STEP

1. First of all, let’s prepare our vegetable broth. Remember, it must boil (gently) for the entire cooking time of the risotto;
2. We carefully clean the spinach by washing it (be careful with this operation, fresh spinach is sometimes really dirty);
3. Let’s take a pot, fill it with water, add salt and bring it to the boil;
4. When it boils, we dip our spinach and boil for 5 minutes, then drain them;
5. We eliminate all the water by squeezing the spinach, chop it coarsely with a knife;
6. Let’s clean our onion, chop it and brown it with a knob of butter and a drizzle of extra virgin olive oil for a few minutes on a low flame;
7. After that we add the rice, as soon as it is golden, we toast it, after which we let it blend with the white wine;
8. Now let’s start cooking our rice by gradually adding a ladle of broth, always stirring we cook our risotto adding the broth (always a ladle at a time, (important procedure);
9. Halfway through cooking, add the spinach, which we have blanched and chopped;
10. We mix and cook our risotto;
11. Turn off the heat, add the remaining butter, the grated cheese to the rice and stir; 
12. Season with pepper, plate and serve adding another sprinkling of grated cheese and… enjoy! FABULOUS!