Spinach Risotto

Ingredients

• 150 g fresh spinach leaves
• 450 ml Classic vegetable broth
• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp olive oil
• 120 g arborio rice
• 100 ml White wine
• 200 g red bass fillets (4 fillets)
• Salt
• Pepper
• 1 Organic lemon
• 75 g ricotta

Instructions

1. 1.

   Wash, dry, and finely slice the spinach.

2. 2.

   Bring the broth to a boil and keep it warm.

3. 3.

   Clean and cut the spring onions into 1 cm pieces; peel and thinly slice the garlic.

4. 4.

   Heat 1 tbsp oil in a pot and sauté the onion pieces and garlic for 1 minute.

5. 5.

   Add the rice and stir for 1 minute over medium heat.

6. 6.

   Deglaze with white wine, stirring until absorbed.

7. 7.

   Cover the rice with about 150 ml of broth and cook over medium heat, stirring frequently, for 20 minutes until just al dente, adding more broth as needed.

8. 8.

   After 10 minutes, fold in the spinach and continue cooking.

9. 9.

   Five minutes before the end of cooking, heat the remaining oil in a pan. Season the bass fillets with salt and pepper and sear each side for 2–3 minutes. Rinse the lemon hot, pat dry, and grate 1 tsp zest.

10. 10.

    Fold the ricotta and lemon zest into the risotto, seasoning with salt and pepper. Plate the risotto, place the fish on top, and serve immediately.