Wednesday, September 10, 2008

Green Risotto

You could use spinach-flavored risotto rice to give this stunning Italian dish even greater dramatic impact. However, white risotto rice makes a pretty contrast to the spinach. Recipe serves 3-4.


2 tablespoons olive oil
1 onion, finely chopped
1 1/2 cups risotto rice
4 cups hot chicken stock
5 tablespoons white wine
About 14 ounces (400 g) tender baby spinach leaves
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh mint
4 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Knob of butter or more grated Parmesan cheese, to serve


1. Heat the oil and fry the onion for 3-4 minutes until soft. Add the rice and sir to coat each grain. Pour in the stock and wine, a little at a time, stirring constantly over a gentle heat until all the liquid has been absorbed.
2. Stir in the spinach leaves and herbs with the last of the liquid, and add a little seasoning. Continue cooking until the rice is tender and the spinach leaves have wilted. Stir in the Parmesan cheese, with a knob of butter, if you like, or serve with extra Parmesan.

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