Spinach Risotto
•Dinners & Sides
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Serves | Prep. Time |
---|---|
1 | 30 mins |
Ingredients:
- 1 yellow onion, diced
- 1 1⁄2 cup (300g) risotto rice,
dry - 5 cups (1.2L) vegetable
stock - 225g spinach, frozen
- 85g parmesan
- * 2 tbsp. olive oil
- * salt and pepper
Method:
Heat the olive oil in a large pan over a medium heat. Add the onion and cook for about 5 minutes until softened. Next add in the rice and cook for a further 3 minutes, stirring occasionally. Season to taste with salt and pepper.
Now lower the heat and add in the vegetable stock 1 cup at a time, stirring frequently. Wait until all the stock has been almost absorbed into the rice before adding the next cup. Keep repeating the process for about 16-18 minutes, until rice is cooked.
Stir in the spinach and cook until warmed through. Remove from the heat and stir in the parmesan cheese. Season to taste with a little more salt and pepper if necessary and serve immediately.
Serves: 4
Prep: 10 mins Cook: 30 mins
Nutrition per serving: 449 kcal 13g Fats 68g Carbs 14g Protein