Risotto with Spinach and Salmon

Steam the well washed spinach in the vegetable broth for 5-6 min. until soft. Season with pepper, salt, nutmeg and keep warm.

Sauté the onion in the butter until translucent, add the long-grain rice and cook until translucent as well. Extinguish with white wine and simmer on low heat for 15-20 minutes while stirring. Add the meat broth little by little. Just before the end of the cooking time, add a little more wine. Fold the Sbrinz and spinach into the risotto, warm, remove from the heat, spread the salmon evenly over the risotto and simmer with the lid closed for 2 min. Sprinkle with Sbrinz (1) if desired and bring to the table on the spot.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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