Spinach Risotto with Gorgonzola

How to make a delicious Spinach Risotto with Gorgonzola

• Put the spinach a pan with the water and bring to a boil. Cover and cook for 1 minute until wilted.
• Drain well and squeeze out as much water as possible, the chop roughly.
• Heat the oil in a wide shallow pan and cook the onion gently until soft but not browned.
• Mix the rice through, heat together briefly and deglaze with the wine.
• Allow the liquid to be absorbed by the rice.
• Add the stock a little at a time, allowing it to be absorbed by the rice each time, while stirring.
• Cook for about 20 minutes until creamy and the rice still has a slight bite.
• Stir the Gorgonzola and spinach through the risotto and season to taste with salt, black pepper and nutmeg.
• Serve sprinkled with pine nuts and garnish with cherry tomatoes.