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tablespoons unsalted butter 3
onion, minced 1
ounces frozen spinach, thawed and puréed 16
canned plum tomatoes, chopped 2
salt
pepper
cups Arborio or Carnaroli rice 2
cups vegetable or chicken broth, heated 12
cup freshly grated Parmigiano Reggiano (optional) 0,5

Postup

1 Melt half of the butter in a saucepan. Add the onion and sauté over moderate heat until translucent, about 5 minutes, stirring often. Fold in the spinach and tomatoes, season with salt and pepper, and cook 3 minutes. Add the rice and cook, stirring to coat well with the spinach, for 2 minutes. Begin adding the broth 0,5 cup at a time, adding more only when the liquid in the pan has been absorbed, stirring all the while. Continue in this manner until the rice is cooked through, about 18 minutes; you may not need all the broth. Fold in the remaining butter and the Parmigiano (this step is called mantecare in Italian) and serve hot. Serves 4

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Spinach Risotto

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