Spinach Risotto
Spinach Risotto
You don't need a lot of ingredients to whip up this delicious, nutritious spinach-filled lunch or dinner!
- 1 white onion (diced)
- 300 g risotto rice (dry)
- 1.2 litres vegetable stock
- 225 g spinach (frozen)
- 85 g parmesan
- 2 tbsp olive oil
- Salt and pepper (to taste)
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.
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