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Creamy Risotto
Japanese Main Dish
1/2 onion
1/2 clove garlic
150 grams spinach
1 Tbls. soup stock
2 Tbls. butter or margarine
1 cup uncooked rice
2 cups milk
salt, to taste
grated cheese (parmesian), to taste


Cut the onion and garlic into very small pieces.

Boil the spinach in salt water and squeeze dry just a little, then cut into 1 and 2 cm. pieces.

Warm up 2 cups of water with 1 Tablespoon of soup stock.

In another pot, warm up the butter/margarine and add the onions and garlic. When the onions are sauteed well, add the unwashed rice. Saute the rice well, but do not burn. Add half of the water and soup stock mixture. Mix well until the soup boils.

When the soup has thickened, add the rest of the water and soup stock mixture and the milk, little by little. Simmer and mix well. Let simmer on low heat for about 15 minutes. Add the spinach. Add salt to taste.

Put the Risotto on a dish and sprinkle with the cheese. Serve and enjoy!

Preparation Time: Serves: 4
Recipe Origin: Japan
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This recipe has been viewed 7449 times.


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