-300g of risotto rice (your choice!)
-1 liter of vegetable broth
-2 “gold” cubes
-15cl of sweet white wine
-2 tablespoons of olive oil
-40g of salted butter
-500g of spinach
-125g of mascarpone
-40g of grated fresh parmesan cheese
Wash spinach leaves carefully. I fill my sink with water, wash the leaves well, then rinse them.
Prepare the risotto:
Start by finely chopping the onion. Fry over low heat in olive oil.