Spinach and almond risotto
Added by DebDiMaggio | Wed 08 Apr 2009 @ 18:38
It\'s simple and lovely and great to eat with a second of SeaBreme en papillotte.
300gr fresh spinach
few cloves of garlic
1.2 litres veg stock
100 gr raw sliced almonds
glass of white wine and 1 for yourself
50 grams Parmesan cheese
olive oil couple of tablespoons
ohē and 200gr of Arborio rice.
In a pan fry the garlic and onion till softened.
Lower the heat and add the spinach.
when the spinach has all wilted downadd the wine and saffron and then add the rice with a ladel of stock.
You should keep the pan on stock warm on a ring next to the pan you\'re cooking in, both at a low heat. This way the rice keeps cooking, if the stock is cold, you\'re stopping the rice from cooking every time you add it on.
When the stock evaporates add one more ladel, keep doing this till the rice is cooked. Switch off the heat and at this point add the parmesan and almonds and mix well. Let the rest of the liquid evaporate and let the rice rest 5 mins, so the flavours sink in.