Spinach risotto with parmesan tiles
Ingredients for 4 people):
For the risotto 400 g frozen spinach 500 g of Arborio rice 60 g of butter 50 g grated parmesan 30 ml (about two tablespoons) of oil 100g onion 1 l and a half of chicken broth Salt and pepper For the tiles 100 g grated parmesan Preparation 1 Cut the onion into small pieces and sauté it with the oil. Add the previously thawed spinach. 2 Add the rice and stir 2-3 minutes. Gradually add the broth while continuing to stir. Cook until the rice is al dente. 3 Turn off the heat and add the Parmesan and butter. 4 Apart, divide the Parmesan into 4 equal parts for the tiles and put one of them in the pan until it is browned on both sides. Let cool and make 3 equal.
I hope you prepare it!