A colourful dish, perfect for a weeknight supper. Packed with vitamin E, iron and calcium. You can add some sautéed pieces of chicken or tofu for added protein if you like.
Serves 4-6
Ingredients
Olive oil
2 chopped onions
2 cloves garlic, grated
1/2 teaspoon Italian seasoning (dried herbs such as basil and thyme)
Pinch or two ground nutmeg
400g risotto rice
1 glass white wine
1 litre organic chicken stock (or vegetable stock for vegetarian option)
80g grated Parmesan cheese
200g baby spinach, finely chopped
Pine nuts to garnish
Juice and zest of 1 lemon
Salt and pepper to taste
Method
-
Heat your stock in a pan.
-
In another large saucepan heat some oil and add your onions and garlic. Fry for a few minutes until soft.
-
Add the nutmeg and dried herbs followed by your risotto rice. Toss to coat with the oil and onion mixture. Cook for 2 minutes until the grains are translucent.
-
Add the wine and stir until the wine has almost completely boiled away.
-
Now start adding a ladle of stock at a time, waiting until the rice has absorbed each ladleful.
-
Carry on with each ladle of stock for about 20 minutes. When you are nearly finished, taste and season.
-
When the risotto is ready, finish by stirring in the grated Parmesan, the chopped spinach, the lemon zest and lemon juice.
-
Serve immediately with some pine nuts sprinkled on top… And maybe a little extra parmesan.