Today spinach risotto for lunch.
Ingredients:
- 120 grams rice…today I’m using long-grained because that’s what I’ve got 🙂 Should really be arborio, specifically for risotto. But I bet it will be good anyway!
- about 150 grams cooked spinach
- 1 very small onion
- extra virgin olive oil…enough to barely cover the bottom of a small pot
- 50ml dry white wine
- 500ml hot vegetable stock
- salt and freshly milled black pepper
Lightly fry the onion until it becomes transparent. Add in the rice and allow it to get coated with oil, stir for a minute or so. Then add in the spinach and mix well adding salt and pepper to taste. Allow the flavours to amalgamate on a low heat for a couple of minutes then add in the wine. When the wine has been absorbed pour in some hot stock. Allow the risotto to bubble away, stirring occasionally, until the rice has absorbed most of the liquid, then add in some more stock. Repeat this process until the rice is cooked. It should take about 20 minutes. Finally turn off the heat add in a generous handful of grated cheese (I used grana) and a knob of butter, stir and allow to sit for 5 minutes. I always put more grated cheese on top when I serve it because it looks, and tastes, better. Buon appetito.
Cook with Ellen in Puglia 