Emerald Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 cups vegetable stock
• 5 tablespoons wine
• 5 ounces baby spinach, rinsed and roughly chopped
• 4 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 3/4 cups arborio rice
• salt
• ground black pepper
• ground nutmeg

Recipe

• 1 bring the stock to a boil in a pot.
• 2 add the wine, reduce the heat and simmer.
• 3 heat the oil in a large pan or wok.
• 4 gently fry the onion and garlic until soft but not brown, 2 minutes.
• 5 then add the rice and stir fry until the grains are translucent and coated with oil.
• 6 add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
• 7 keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
• 8 add the spinach and more stock and boil, stirring, until the rice is cooked. risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
• 9 season to taste with salt, pepper and nutmeg.
• 10 serve straight from the pan.