Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients (for 4 people) :
-250g bag spinach leavesMethod: Place the spinach and mint in a large colander and pour over boiling water until wilted and leave to drain.
-2 large sprigs mint, halved
-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 cream alternative - you can also use normal cream.
-Shaved parmesan, to serve
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. Quickly add the wine and cook, stirring, until it is absorbed.
Once fully 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 up to 20 minutes until all the stock is absorbed fully and the rice cooked so be patient!
Once cooked, squeeze out all the water from the spinach and mint.
Chop and add into the risotto along with the parsley and Alpro soya cream. Stir and cook for a further 2 minutes.
Serve immediately with a topped with Parmesan cheese.