Basil Risotto (Green)

Wash the basil leaves and spinach thoroughly and remove excess water.

Finely chop the onion.

Heat olive oil in a pan and sauté the onion.

Add the rice and stir-fry until it becomes translucent.

Pour in the white wine and let the alcohol evaporate.

Add vegetable stock little by little and cook the rice.

Blend basil and spinach in a blender and add them when the rice is cooked.

Season with Parmesan cheese, salt, and pepper.