Green Ivy Risotto

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From julie backus' italian cooking""

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Steps

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Saute garlic in olive oil in a large skillet.

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Add onion and half the butter.

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Remove the garlic once it has turned brown.

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Add the herbs.

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Add the spinach.

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Salt to taste.

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Cover the skillet until the spinach reduces in half.

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Add the rice.

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Ladle in the broth as rice absorbs the liquid.

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Add the gorgonzola and pepper 3 minutes before the rice is completely cooked.

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Add parmesan and butter just before serving.

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Ingredients

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risotto rice, spinach, fresh parsley, fresh basil, of fresh mint, onion, garlic clove, extra virgin olive oil, butter, gorgonzola, parmesan cheese, vegetable broth, salt and pepper