Spanakorizo

100g Karnoli rice or another variety for risotto

45g Vegetable Bouillon Premium (Art. 43952)

30g Premium Cheese Sauce (Art. 43823)

300g water

1 tbsp. red onion (chopped)

50g tomatoes (in small cubes without seeds)

100g spinach leaves (tender)

2-3 cubes of cow’s butter

1 tbsp. grated parmesan

Some fresh dill (chopped)

Some spring onions (chopped)

A little olive oil

For the feta foam:

150g feta cheese (melted)

100g heavy cream

100g cow’s milk