Hi everybody :)
Risotto … again! This time with spinach and green olives!
To prepare it, please read my previous risotto post with mushrooms and asparagus. Just replace asparagus and mushrooms with spinach, 1 garlic clove and green olives. Also add a spoon of light butter at the end before serving to make it creamier. Do not use wine nor apple vinegar; for the broth just use a vegetable stock cube.
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