Spinach risotto

400 g of brown rice
450 g frozen spinach
extra virgin olive oil
salt
2 onions
1.2 l vegetable stock
white wine

In a pan pour oil and chopped onion and saute 1-2 minutes to do. When the onion is golden add the frozen spinach (or fresh) and cook for a few minutes over high heat. Once cooked, we climb the spinach and set aside.

Pour oil into a pan, a chopped onion and let fry for a few minutes.
Add the rice and let it toast in the oil for 1-2 minutes.
At this point add a glass of white wine and let evaporate high heat.
When the wine is completely evaporated, add as the boiling broth and proceed with the firing of the rite.
Add the vegetable broth gradually until the rice is cooking. 2 minutes before turning off the stove add to rice spinach and finish cooking. Enjoy your meal!