Spinach Risotto

Defrost spinach.

Peel and finely dice onions and garlic.

Heat olive oil in a saucepan, sauté onion and garlic cubes in it over medium heat. Add rice and sauté for about 5 minutes until translucent, add balsamic vinegar, pepper and tomato paste and stir in.

Mix bouillon and Rama Cremefine.

Pour in ladleful of liquid and stir until it is completely absorbed into the rice. Continue in this manner until all stock is used and rice is cooked and creamy.

Add spinach, bring to a boil while stirring and season to taste with pepper, salt and nutmeg.

Serve the risotto with Parmesan cheese.

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