Ingredients
- Spinach
- 1-2 tbsp Olive Oil
- Salt (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1 cup Arborio rice (risotto)
- 1/3 cup white wine
- 3 cups vegetable stock
- 1 tbsp chopped HGF Basil leaves
- Grated Parmesan cheese
- Pepper to taste
Instructions
- Wash the spinach thoroughly; keep residual water on the leaves.
- Heat the oil in a solid pan, add half the amount of the garlic, and immediately add the washed spinach.
- Steam fry for about 5-7 minutes. Drain and put aside (if you can, catch some of the water into another bowl, and set aside as well).
- Add some more oil to the same pan, make sure to turn heat down a bit, and sprinkle a dash of salt (if desired) onto the oil.
- Add the onion, and fry until soft. Add the garlic, mix with the onion, and add the rice.
- Cook lightly until the rice becomes transparent. Add the wine, and bring to a boil. Before the liquid fully dissolves, turn heat to medium, and add a ladle at a time of the stock (if you kept some aside, here you can also add the remaining spinach juice) adding more each time the liquids are almost evaporated. Continue this until you have run out of stock, or the rice is el dente (to the tooth - tender, but still with a bite). This should take about 20-25 minutes.
- Chop the Spinach.
- Before adding the final ladle, add in the spinach, basil, cheese (save some for the end) and pepper to taste. Stir to a sticky consistency, and serve. Sprinkle with some more of the cheese and pepper. Serve immediately.
