Spinach Risotto with Lemongrass

Ingredients

• 100 g butter
• 1 stalk leeks (washed and sliced into thin rings)
• 1 bay leaf
• 4 lemongrass stalks
• 1 tbsp freshly chopped ginger
• 200 g risotto rice
• 700 ml hot vegetable broth (or chicken broth)
• Salt
• 150 g spinach (washed and finely chopped)
• 150 g freshly grated Parmesan

Instructions

1. 1.

   Wash, trim, and remove outer leaves of the lemongrass; cut off hard parts and pound the stalks several times with the handle of a heavy knife.

2. 2.

   Melt butter in a pot, add leeks and bay leaf, and sauté. Halve the lemongrass stalks and add them with ginger and rice to the pot, sauté briefly, then pour about 1/4 of the hot broth, stir, and simmer until most liquid is absorbed; repeat adding broth until the rice is almost tender.

3. 3.

   Add spinach and simmer for a few minutes. Season with salt and fold in Parmesan. Serve immediately.