Spinach and Blue Cheese Risotto

Ingredients

• 1 Shallot
• 1 l vegetable broth
• 70 g butter
• 400 g Arborio rice
• 125 ml dry white wine
• Salt
• 100 g Spinach
• 100 g blue cheese (e.g., Gorgonzola)
• black pepper (ground fresh)
• chopped spinach for garnish

Instructions

1. 1.

   Peel and finely dice the shallot. Heat the broth.

2. 2.

   Heat 2 Tbsp butter in a pot, sauté the shallot until translucent, add the rice and stir until it turns translucent. After about 1 minute pour in wine, lightly salt, and continue stirring over medium heat until the wine is absorbed.

3. 3.

   Add a splash of broth and stir until absorbed. Repeat adding broth and stirring until all broth has been used.

4. 4.

   Wash, dry, and finely chop the spinach.

5. 5.

   Stir the spinach, remaining butter, and cheese into the finished risotto, season to taste, plate, and garnish with chopped spinach before serving.