Risotto With Spinach

Preparation:

Preparation: Boil the spinach, squeeze and blend them for a few minutes. Sauté them in the butter and add the milk, beating with a spoon so that the puree swells. Sauté the onion and oil and season the rice; bring to cooking by adding a ladle of broth at a time. 5 minutes before complete cooking, add the spinach mixture and, shortly after, the cheese into small pieces. Serve immediately.