Spinach risotto

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Delicious creamy vegetarian risotto with spinach, 2 types of cheese and a delicious crunch of pine nuts.



Tip: gorgonzola cheese has a fairly strong taste, so you can also replace it with goat cheese or use extra Parmesan cheese or use half of the indicated gorgonzola for a less strong taste.
Defrost the spinach and drain well in a colander or sieve and press out most of the moisture. Chop the onion finely and sauté in a pan with a little bit of oil or butter. Add the risotto rice and fry for 3 minutes until it starts to look translucent. Deglaze with a splash of white wine (you can also skip this step).
Add one ladle of warm stock at a time to the risotto until the rice has absorbed it. Stir occasionally. Add the spinach half way through and stir in. After a total of about 25 minutes, the risotto is cooked, taste this too. It may take a little longer or you may have some broth left over.
Cut the gorgonzola into pieces and stir ⅔ through the risotto together with the Parmesan cheese, a knob of butter and some basil leaves. Melt the cheese in the risotto. Serve the risotto with the remaining gorgonzola on top and garnish with pine nuts and basil.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Spinach risotto

Source: Leukerecepten by leukerecepten-nl.
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