4 servings 350g rice
1.5lt
vegetable stock 2 handfuls of cooked spinach 3 tablespoons Parmesan
preparation
brobo
-prepare-cook the spinach and then titargli
-finely chop the onion and simmer in a pintolino with butter, toast the rice for aggungendo
After-mix the spinach and sprinkle with broth-
to finish cooking with the remaining broth
-when it is cooked remove from heat and stir in Parmesan
Martina Bati
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