Spinach risotto with walnuts and parmesan cheese

Spinach Cream: -Peel ⅓of onion and 1 garlic, and chop them. Brown it in a frying pan. -Once the onion and garlic are poached, we add all the spinach, half of the walnuts and ⅓ of the vegetable stock. -Let it cook for 5 min. -Blend the cream and set aside.

Peel and finely chop the rest of the onion and the other garlic. In a frying pan melt the butter and poach the onion and garlic. In a saucepan put the rest of the vegetable stock to heat.

Once browned, add the rice and walnuts, stir, add the white wine and let the alcohol evaporate.

Gradually add the broth to the rice, stirring constantly so that the rice releases the starch.

Once the rice is ready, add the spinach cream little by little, and continue stirring so that it does not stick.

Once everything is well integrated, plate, and garnish with a few slices of Parmesan cheese.

BON APPETIT!!! 🌾😋