Spinach Risotto with Garlic and Parmesan
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion
- 2 cloves garlic
- 2 cups arborio rice
- 5 cups hot veg stock
- 1 cup wilted, blitzed baby spinach (from about 4 cups raw)
- 1/4 cup grated Parmesan
- 2 tbsp parsley
Optional
- toasted pine nuts
- shaved Parmesan
Preparation
Wilt the spinach by placing it in a colander and pouring boiling water over it. Once wilted and cooled, squeeze out excess water and blend it, then set aside.
Put the butter and olive oil in a pan over medium heat. Add the onions and garlic and cook for about 10 minutes until soft and translucent, without browning.
Add the rice and cook for a couple of minutes, stirring continuously, until the rice is coated.
Add one cup of vegetable stock to the rice and stir until it is all absorbed. Repeat with the rest of the stock, one cup at a time, until all stock is used.
Take off the heat and add the spinach, Parmesan, and parsley. Gently mix through.
If using the pine nuts and extra Parmesan, sprinkle them on top and serve.
