Spinach and Stracchino Risotto

Serves 4

Photo: Supplied

Ingredients

• 300g spinach (fresh or frozen)
• 400g rice
• 1.5 litres of vegetable stock broth
• 1 glass of white wine
• 200g stracchino cheese
• Garlic
• Extra virgin olive oil
• Salt and pepper

Method

1. Wash the spinach leaves and roughly break them with your hands (if using frozen, leave as they are)

2. Prepare 1.5L of vegetable stock in a large pan.

3. In a low and large pan, fry the finely chopped garlic with a drizzle of olive oil. Once the garlic is lightly golden, add the spinach and cook until they reduce.

4. Add the rice and toast on a high heat for a few minutes, pour white wine and stir for 30 seconds.

5. Add a ladle of broth (enough to cover the rice) and cook over a medium low heat until the rice absorbs it. Continue cooking by adding broth whenever the rice requires, adjusting with salt and pepper.

6. When the rice is almost cooked, add the stracchino and let it melt for a few minutes.

7. Turn off the heat, let stand for a couple of minutes and serve with a sprinkling of black pepper.

8. Your spinach and stracchino risotto is ready, A tavola!