Summery Spinach risotto
Takes 30mins serves 4
2tbsp olive oil 1 onion, chopped 1 garlic clove, finely chopped 350g risotto rice 130ml white wine 1.2ltr hot vegetable stock 200g spinach, rinsed and shredded Pinch grated nutmeg 3tbsp creme fraiche 50g grated Parmesan
Heat the oil in a pan, then cook the onion for around 5 mins over a medium heat until softened. Add the garlic and rice and cook, stirring until all of the rice is coated in the oil. Add the wine and boil for 1 min. Add the hot stock a ladleful at a time, stirring until most of the liquid is absorbed. When the rice is almost cooked and all of the stock has been added, stir in the spinach until wilted. Add the nutmeg and stir in the crème fraîche and Parmesan just before serving.