Green Risotto with Parmigiano Reggiano Cheese

Risotto verde al Parmigiano Reggiano

300 g rice
300 g fresh or frozen spinach
100 g Parmigiano Reggiano Grated Cheese “Cascine Emiliane”
50 g Shaved Parmigiano Reggiano Cheese “Cascine Emiliane”
celery, carrot and onion
1/2 litre vegetable broth
extra virgin olive oil
salt and pepper

How to prepare:
Put in a casserole chopped celery, carrot, onion, fry them into oil and add the spinach coarsely chopped.
Add rice, stir well, let brown for a few minutes and add the broth little by little to complete the cooking of rice. Finished the cooking, remove from the burner, add a bit of Butter and a generous handful of Parmigiano Reggiano Grated Cheese “Cascine Emiliane”. Serve it, garnishing each portion with some petals of Shaved Parmigiano Reggiano Cheese “Cascine Emiliane”.