Risotto of spinach and goat cheese

Prepare your ingredients: wash, peel and chop the fine onion; wash spinach; Shut up the goat cheese.

Prepare the broth according to the container instructions and keep heating up without boiling.

In a large skillet or in a pot, mix the olive oil with half the butter and add the chopped onion. Cook until transparent, not golden, for about 7 mins. Add the rice and not stop stiring for 3 mins, over medium high heat. Add the white wine and wait for alcohol to evaporate.

Start incorporating the broth from a bucket at a time, without stopping to stir and as the rice absorbs the broth, we are adding more.

When the rice is ready (still a bit hard in the center, but soft on the outside, at 15 mins approx), add spinach. Cook a few more minutes, add the rest of butter, goat cheese and salpiment.

Add the Parmesan cheese grated over the risotto and serve immediately.

The original recipe uses homemade broth, if you have at home or prefer to prepare it, go ahead!

Virginia demaría, moments, 2011. Adapted.

If you prefer to do homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, 1 or 2 chicken thighs, sofríe about 5 mins, then add 1-2 l of hot water and wait for boil Colar and use.