Green Risotto

Preparation:

Preparation: Saute the chopped spring onions with the peas in the oil. Boil the spinach in a fingerful of water, drain, squeeze and purée them. Toast the rice with a drop of oil, deglaze with the wine and when it evaporates, pour over the broth, adding the onions and peas. Halfway through cooking, add the spinach and, with the heat off, stir in the butter and cheese.