For the spinach risotto, peel and finely chop the shallot and garlic clove. Heat the oil, lightly fry the onion and garlic cubes, add the unwashed rice and fry until the rice grains are well coated with oil.
Pour some of the previously heated soup and stir well, simmer on low heat stirring frequently. Keep adding a little hot soup. After about 25 minutes, add the spinach. Continue to simmer for about 5 minutes.
When the rice is soft – the core must still be noticeable – fold in the butter. Serve sprinkled with parmesan.
Preparation Tip:
Top the spinach risotto with a shrimp or sprinkle with toasted pine nuts.
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