For the quick spinach risotto, chop the shallot and sauté in olive oil and butter.
Add risotto rice, pour in white wine and half of the vegetable soup and simmer for 10-15 minutes, depending on the variety. Add the rest of the soup continuously and stir repeatedly. Season with salt and pepper. Meanwhile, wash and pluck the spinach and cut into coarse strips. Before serving, stir the spinach into the risotto. Season again with salt and pepper. Arrange the spinach risotto in deep plates and sprinkle with shaved Parmesan.