Green Risotto - to use up that bag of spinach in the back of your fridge!
1 tbsp extra virgin olive oil
1 1/2 cups risotto rice
3 cloves garlic
2 small onions or 1 large
4 cups chicken or vegetable stock
1 bunch basil
1/2 cup Parmesan (plus extra to sprinkle on top)
300g baby spinach or other greens
Lightly fry onion and garlic in olive oil, season.
Add rice and cook until lightly toasted. Add 1 cup of water and 4 cups of stock into a saucepan and warm up. Ladle stock into rice slowly, stirring, until the rice has absorbed the liquid. Once all stock is gone, rice is cooked and the mixture is thick and looks ready, remove from heat.
Wash basil and spinach, add to blender with cheese, some olive oil and about half a cup of water - blitz to smooth.
Mix the beautiful green mixture into the rice. Serve and top with some cheese.
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