Spinach risotto with grapefruit and almonds

Ingredients (for 2 servings)

  • 150 g risotto rice
  • 1 white onion
  • 1 grapefruit
  • 40 g baby spinach
  • 15 g of salty almonds
  • 300 ml of Fond (1 vegetable soup cube)
  • 25 g of butter
  • 1/8 white wine
  • salt
  • pepper
  • Grana grated
  • butter

preparation

1 Peel the onion, halve, cut into small cubes and sauté in a little butter. After getting some color, add the risotto rice and sauté. Also get some color and then deglaze with white wine and pour with Fond. Now simmer for about 20 minutes, stirring constantly.

2 While the risotto is cooking peel the grapefruit and cut out the fillets with a knife. Chop the almonds and wash the spinach.

3 When the risotto rice is ready, fold in the baby spinach, season with salt and pepper and fold in some Grana Padano (or Parmesan).

4 Arrange the risotto on a plate, place the grapefruit fillets on top and spread the almonds over it.

DIFFICULTY: easy
PREPARATION TIME: approx. 30 min.

Gerald Petit