|Rice — 200 g .|
|Spinach — 250 g .|
|Green onion — a bunch|
|Marjoram — 1 tbsp . l .|
|Olive oil — for frying|
|Butter — 50 g .|
|Dry white wine — 70 ml.|
|Vegetable broth — 0.5 l .|
|Hard parmesan cheese — 70 g .|
|Salt — a pinch|
This tender risotto does not include meat products, but nevertheless the dish is hearty and healthy. Enriched with herbs, contains a lot of vitamins and is suitable for lunch and dinner.
How to cook Vegetarian risotto with spinach and green onions
Risotto is an Italian dish. It is not difficult to prepare it, but using a very interesting technology. During the cooking process, wine is added, which should completely evaporate, leaving only its aroma. Spinach can be taken fresh or frozen. But only young leaves are suitable for cooking. In overripe — oxalic acid accumulates. You can cook vegetable broth or use water from cooking spinach.
Spinach should be scalded with boiling water, held for a while, then thrown into a colander. Leave the water for the vegetable broth. Chop the spinach.
Put the butter in a deep frying pan, add olive oil, put the rice and fry it a little so that it changes its color a little.
Add wine. We are waiting for it to evaporate.
Now add spinach. Add salt. Little by little, we add vegetable broth with a ladle — spinach water, which we left. You need to let the broth evaporate and add it again. Bring the rice to readiness.
Chop the green onions finely.
Grate the cheese. Add green onions, marjoram and half of the cheese to the risotto. Mix it up. We cook for a couple more minutes.
Sprinkle the finished dish with the remaining cheese. It’s very tasty.