Spinach Risotto

Trim the spinach, wash it thoroughly and have it ready.

Blanch the spinach in lightly salted water for about 2 minutes, then drain, let it drain well and roughly chop.

Heat the vegetable broth in a pot or kettle and keep it hot.

Finely dice the shallot and chop the garlic, then sauté them in a pot with olive oil over medium heat until translucent.

Add the risotto rice and cook, stirring, for 1–2 minutes until the grains look slightly translucent.

Pour in a little hot vegetable broth and stir; once it has been absorbed, add more broth and continue this process until the broth is used up and the rice is creamy but still slightly al dente.

Stir in the chopped spinach and heat briefly.

Stir in the white wine and mascarpone, then season with salt and pepper to taste.

Finally, fold in the freshly grated Parmesan and the diced Gorgonzola, let them melt briefly and serve immediately.