Green, Greener, Greeniest Risotto Recipe
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Ingredients
1 cup risotto or long grain rice2 cups veggie stock
1 cup white wine, water or grape juice
1 small onion, chopped
Large handful of spinach, chopped
4 tbsp frozen peas
2 spring onions, chopped
Dash of ground nutmeg
Bit of garlic
Small knob of butter
Bit of goat's or feta cheese to crumble on top (optional)
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How to make Green, Greener, Greeniest Risotto
- Heat the butter and garlic gently in a deep saucepan.
- Add the onions and fry for a couple of minutes.
- Stir in the dry rice until mixed well, then pour in the wine.
- Once this has absorbed, gradually add in the veggie stock, stirring occasionally, bringing to the boil.
- Cover with a lid and leave to simmer for 15 minutes.
- Add the spinach, followed by the peas, spring onions and nutmeg. You can stir it all in or just leave to steam on top.
- Once all the liquid has been absorbed, mix everything well and dish up, sprinkling or mixing in some goat’s cheese if you fancy it.
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