Spinach Risotto

Ingredients

• 400 g spinach
• Salt
• 1 handful basil
• 100 g pancetta (sliced)
• 1 Shallot
• 250 g Arborio rice
• 2 tbsp olive oil
• 200 ml dry white wine
• 750 ml poultry broth
• 50 g freshly grated Parmesan
• 2 tbsp butter
• black pepper (ground)
• grated Parmesan for garnish

Instructions

1. 1.

   Wash, trim and blanch the spinach in salted water briefly. Shock in ice water, drain and finely chop. Wash the basil, shake dry, pluck leaves and finely chop. Slice the pancetta into strips. Peel and finely dice the shallot. Sauté the pancetta in hot oil for 1–2 minutes. Add the rice, stir briefly, then deglaze with white wine. Gradually add broth about 15–20 minutes, stirring occasionally until the rice is al dente and the risotto is creamy.

2. 2.

   Fold in Parmesan, butter, spinach and basil, seasoning with salt and pepper to taste.

3. 3.

   Serve on plates sprinkled with grated Parmesan.