Cover the base of high frying pan with hemp oil, heat gently. Chop onion and heat until transparent. Add risotto and stir for 20 minutes. Prepare hemp broth in ½ liter hot water and slowly stir into mixture afterwards slowy stir in one glass of white wine. After 15 minutes of stirring add the roasted hemp seeds. Season risotto with salt, oregano and tarragon then slide it to one side of the pan to get extra room. Lightly roast chorizo or salami in the pan and stir into mixture. Cut chilicote into small rings and gradually add to mixture while stirring. Cut a piece of parmesan into sticks – or grate coarsely – and add to risotto in the 18th minute. Set stove to lowest heat.
In the meantime clean and wash spinach and cut into narrow stripes. Cut tomato into small pieces. Dice garlic. Grate another piece of parmesan coarsely or cut into sticks. At the beginning of the 23rd minute pile up spinach onto risotto. Sprinkle garlic over it, grate nutmeg over it too. Spread tomato pieces over the risotto , season with pepper and drip lime juice over it. Next close lid of the pan.
After expiry of the 25th minute put the hemp risotto with the spinach on plates and sprinkle with a good quantity of parmesan. Then serve.
The dish goes well with a good white wine.
(This recipe was provided by one of our customers, Traugott S. Dienes)