Sum­mery Spinach risotto

Style at Home (UK) - - Cook It Everyday Dinners -

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.

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