Spinach Risotto with Gorgonzola Cheese

For the spinach risotto with Gorgonzola, first blanch the fresh spinach, squeeze well and chop.

Then peel and chop the onion and garlic. Heat a little olive oil in a pot and sauté the garlic and onion until translucent. Add the spinach and sauté.

Now add the rice and stir until translucent. Then pour in the hot soup little by little and let it boil briefly.

Reduce the temperature of the stove top and cook the risotto in 15-20 minutes, stirring constantly.

When the risotto is ready, remove from the heat and stir in the grated Parmesan. Season with salt and pepper and spread the gorgonzola slices over the risotto.

With the saucepan closed, now wait until the cheese has melted. Mix the spinach risotto with Gorgonzola once briefly and serve immediately.

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