Preparation time 15 mins
Cooking time 20/25 mins. Serves 4.
Ingredients
350g rice for risotto
2 onions (1 for broth,1 for rice)
150g fresh spinach
90g Taleggio cheese (alternatives: Brie, Ricotta or Gruyere cheese)
Butter
For the vegetable broth:
1 stock cube or carrot, onion, celery
Grated Parmesan cheese
Salt and pepper to taste
Method
Prepare the basic vegetable broth with celery, onion, carrot. Alternatively you can use a vegetable stock cube.
Wash the spinach, then put them in a pot with water and just blanch them for a few minutes. Now drain the spinach and chop up them in a pure e consistency.
Now chop finely the other onion and put it in another pot with some butter. After few minutes and the rice and toasted them for about 5 minutes.
Add the broth to the rice. The broth must cover the rice and after few minutes add the spinach puree into the rice pot and add a pinch of salt and pepper. Cook for 20 minutes until the rice is cooked and the broth have been dried.
Switch off the heat.
Add the taleggio cheese ( or the cheese as brie or ricotta or gruyere) and a little piece of butter and mix altogether. Serve with a sprinkle of grated parmesan cheese.
View attachment 5594
I have corrected it. 
