Green Ivy Risotto

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 350 g risotto rice
• 1/2 kg spinach, fresh
• 1 pinch fresh parsley
• 1 bunch fresh basil, fresh and chopped
• 1 bunch fresh mint, fresh and chopped
• 1 teaspoon onion, chopped finely
• 1 garlic clove
• 3 tablespoons extra virgin olive oil
• 100 g butter
• 150 g gorgonzola
• 50 g of grated parmesan cheese
• 1 1/2 liters vegetable broth
• salt and pepper

Recipe

• 1 saute garlic in olive oil in a large skillet.
• 2 add onion and half the butter.
• 3 remove the garlic once it has turned brown.
• 4 add the herbs.
• 5 add the spinach.
• 6 salt to taste.
• 7 cover the skillet until the spinach reduces in half.
• 8 add the rice.
• 9 ladle in the broth as rice absorbs the liquid.
• 10 add the gorgonzola and pepper 3 minutes before the rice is completely cooked.
• 11 add parmesan and butter just before serving.