Spinach, Sun Dried Tomatoes and Pine Nut Risotto
Over a year ago
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Ingredients
- 1 Onion. Sliced
- 2 Cloves of Garlic. Finely Sliced
- 400g Risotto Rice
- 1 Litre Vegtable Stock
- 75g Parmesan Cheese. Grated
- Handfull Pine Nuts. Toasted in an oven for 5 minutes at 180c
- 200g Fresh Spinach
- 10 Sundried Tomatoes. Roughly Chopped
- Knob Butter
- 1 Tbls Olive Oil
Accompaniment
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Description
This is a very tasty vegetarian recipe that I always pull out the bag if we have any veggies visiting.
Method
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1
1. Heat the oil and the Butter in a pan until the butter has melted.
2. Add the Onion and Garlic and fry over a medium heat until translucent.
3. Add the Risotto Rice and fry for a further minute.
4. Keep adding a ladle of the stock to the rice, stirring continuously until absorbed.
5. Once the rice is al dente (or cooked to your liking) stir in the rest of the ingredients and season well.
6. Serve with a green salad and a cold glass of white wine!
Chef's Tips
It really helps to prep all your ingredients before you start cooking because once you add the rice you really do need to stay at the pot and stir continuously.
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