Once you have mastered the art of making a risotto you will never look back. Deliciously easy.
Spring Spinach and Parsley Risotto
Preparation Time: 10 min
Cooking Time: 25 min
Serves: 4
Ingredients
- 250g bag spinach leaves
- 2 large sprigs mint, halved
- 40g butter
- 1 onion, finely chopped
- 1.2 litres hot vegetable stock
- salt and freshly ground pepper
- 400g Arborio or other risotto rice
- 150ml dry white wine
- 3 tbsp parsley, finely chopped
- 4 tbsp Alpro soya alternative to cream
- shaved parmesan, to serve
Method
- Place the spinach and mint in a large colander and pour over boiling water until wilted. Leave to drain.
- Pour the stock in a pan and keep hot over a very low heat.
- Melt half the butter in a large saucepan over a medium heat. Add the onion, season, and cook for 5 minutes. Add the rice and toss in the butter until glistening.
- Add the wine and cook, stirring, until it is absorbed. Add a ladleful of stock and, stirring occasionally, cook until it is absorbed.
- Repeat until you've used all the stock and the rice is tender. This process could take 20 minutes.
- Squeeze out all the water from the spinach and mint. Chop and add into the risotto along with the parsley and Alpro soya alternative to cream. Stir and cook for a further 2 minutes.
- Serve immediately with a topped with Parmesan cheese.
Recipe courtesy of Alpro.
Tagged in Recipes