 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
From Julie Backus' Italian Cooking Ingredients:
350 g risotto rice |
1/2 kg spinach, fresh |
1 pinch fresh parsley |
1 bunch fresh basil, fresh and chopped |
1 bunch fresh mint, fresh and chopped |
1 teaspoon onion, chopped finely |
1 garlic clove |
3 tablespoons extra virgin olive oil |
100 g butter |
150 g gorgonzola |
50 g of grated parmesan cheese |
1 1/2 liters vegetable broth |
salt and pepper |
Directions:
1. Saute garlic in olive oil in a large skillet.
2. Add onion and half the butter.
3. Remove the garlic once it has turned brown.
4. Add the herbs.
5. Add the spinach.
6. Salt to taste.
7. Cover the skillet until the spinach reduces in half.
8. Add the rice.
9. Ladle in the broth as rice absorbs the liquid.
10. Add the gorgonzola and pepper 3 minutes before the rice is completely cooked.
11. Add parmesan and butter just before serving.
|
|