for 4 person

Risotto

1 bunch	flat-leaf parsley
8 dl	water
1 tbsp	butter
3	spring onions incl. green parts, thinly sliced, greens set aside
300 g	risotto rice
1 dl	white wine
1 ½ tsp	salt

Gremolata

1 bunch	basil, finely chopped
2 sprig	peppermint, finely chopped
1	garlic clove, finely chopped
½	organic lemon, use grated zest
½ tsp	sea salt

To serve

100 g	baby spinach
80 g	grated Parmesan
2 tbsp	butter
	salt and pepper to taste

How it's done

Risotto

Puree the parsley with the water. Heat the butter in a pan. Sauté the spring onions. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Bring the parsley water to the boil, season with salt. Gradually add the parsley water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.

Gremolata

Mix the herbs, garlic, lemon zest and salt, set aside.

To serve

Stir the spinach, cheese and butter into the risotto, season. Plate up the risotto, top with the gremolata and reserved spring onion greens.

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