Good Retirement Songs

and vanilla risotto with spinach and brie parmesan wafers and nuts and Parmesan Risotto

A colorful and fragrant dish of risotto! Always cooked with fresh spinach and vegetable stock. Made from creamy brie and tasty! With a touch more, the wafers of Parmesan crisp and tasty! You can also pack a basket of parmesan cheese in which serve the risotto, very spectacular for the table! Instead of brie flavor that you can also saffron risotto, will be lighter and less energy even if the cheese is soft and creamy.

Ingredients for 4:

380 grams of rice for risotto

1 white onion, extra virgin olive oil broth

200 grams of brie cheese

400 g fresh spinach 100 grams of grated parmesan cheese
salt and pepper

The wafers of Parmesan cheese you can prepare to do some work first and then the risotto. Take the baking paper and spread the grated Parmesan cheese shaped like a drop in a thin layer. Formed 8-12 drops depending on size. Every drop, once you've melted the cheese in microwave at high power for a few seconds, will be a pod. Keep aside wafers and prepare the risotto.

Chop the onion and put in a pan to fry with extra virgin olive oil. Also add the rice and toast for a few minutes. Apart from place to heat the vegetable broth. Wash spinach and chop with the mixer, add the wet rice and broth. Cook the rice adding the hot stock if necessary and stirring constantly. Once cooked add salt and pepper and add the cheese melt brie doing well. If you want to sprinkle the surface of the dish with Parmesan cheese and serve garnished with parmesan wafers.