Alpro Minted Spinach Risotto
Over a year ago
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Ingredients
- 250g spinach leaves
- 4 small sprigs mint
- 1 tbsp Olive oil
- 1 onion, finely chopped
- 1.2 litres hot vegetable stock
- Salt and freshly ground black pepper
- 400g Arborio or other risotto rice
- 150ml dry white wine
- 3 tbsp parsley, finely chopped
- 4 tbsp Alpro soya cream alternative
- Parmesan shavings, to serve
Accompaniment
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Description
A quick and simple bowlful of leafy plant powered goodness with Alpro soya cream alternative. Popeye would love this!
Method
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1
Place the spinach and mint in a large colander and pour over boiling water until the leaves just wilt, then leave to drain. Pour the stock into a pan and keep hot over a very low heat.
Heat the olive oil in a large saucepan over a medium heat. Add the onion, season, and cook for 5 minutes, then add the rice and toss in some olive oil until all the grains are well coated and glistening.
Add the wine and cook, stirring, until it is absorbed. Add a ladleful of stock and,cook until that is absorbed too, stirring occasionally. Repeat until you've used all the stock and the rice is tender – probably around 20 minutes.
Squeeze all the water out of the spinach and mint, chop and stir into the risotto along with the parsley and Alpro cream. Stir and cook for a further 2 minutes, then serve immediately with a scattering of Parmesan shavings.
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