For the risotto verde, sauté onions and vegetables in olive oil. Add the long-grain rice and sauté briefly. Extinguish with white wine and fill up with half of the soup.
After half of the cooking time, add the pesto and the spinach, fill up with the rest of the soup and finish cooking. Season to taste with salt and freshly ground pepper.
Add the Parmesan cheese and butter and, just before serving, fold in the cream.
Preparation Tip:
The risotto verde can also be prepared as you like with vegetable soup.
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