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Categories:
risotto rice parsley fresh basil mint onion garlic extra-virgin olive oil butter Gorgonzola Parmesan cheese vegetable broth salt
Viewed: 39 - Published at: 3 years agoIngredients
- 350 g risotto rice
- 12 kg spinach, fresh
- 1 pinch fresh parsley
- 1 bunch fresh basil, fresh and chopped
- 1 bunch of fresh mint, fresh and chopped
- 1 teaspoon onion, chopped finely
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- 100 g butter
- 150 g gorgonzola
- 50 g of grated parmesan cheese
- 1 12 liters vegetable broth
- salt and pepper
Method
- Saute garlic in olive oil in a large skillet.
- Add onion and half the butter.
- Remove the garlic once it has turned brown.
- Add the herbs.
- Add the spinach.
- Salt to taste.
- Cover the skillet until the spinach reduces in half.
- Add the rice.
- Ladle in the broth as rice absorbs the liquid.
- Add the gorgonzola and pepper 3 minutes before the rice is completely cooked.
- Add parmesan and butter just before serving.
