Spinach Risotto

Ingredients

• 500 g fresh leaf spinach
• 5 tbsp olive oil
• 1 onion
• 300 g whole grain risotto rice
• 1200 ml Vegetable broth
• 2 tbsp lemon juice
• 50 g Parmesan
• 1 tbsp butter
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Clean, wash and drain the spinach. In a large pot heat 2 tbsp of oil. Add the spinach and cover; let it wilt over medium heat. Then set aside.

2. 2.

   Peel and finely chop the onion. Heat the remaining oil and sauté the onion until translucent. Add the rice and stir until it becomes pale and translucent. Add some broth and lemon juice, letting it evaporate. Then pour in about 200 ml of broth and stir occasionally to absorb. Continue adding broth portion by portion and cook the rice for about 40 minutes.

3. 3.

   Grate the parmesan and mix with butter, then season the risotto with salt and pepper. Fold in the spinach and serve immediately.