Risotto with Spinach and Walnuts

Steam the spinach for a few minutes until soft. Drain well, squeeze out the liquid and then chop. Melt half the butter and cook the sausage meat and onion in it until the onion is soft and translucent. Add the long grain rice and stir for a few min until the rice grains are translucent and hot through and through. Extinguish with the wine. Next, pour the first ladle of hot stock, stir and wait for the long grain rice to absorb the liquid. Only then add more stock. Cook the long grain rice in this way until it is half cooked after about 10 minutes. Next, add the spinach and season with salt and freshly ground pepper. Continue cooking the long-grain rice as described until the risotto is soft and creamy, but the grains are still al dente. Remove the saucepan from the heat and fold in the remaining butter, walnuts and Parmesan. Put the lid on and let the risotto rest for 2-3 min. Next, bring to the table on the spot on a heated plate.

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