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Ингредиенты
- 1Â 1/2 lb Fresh Spinach, washed
- 3 Tbsp. Extra Virgin Extra virgin olive oil
- 1 sm Onion, finely minced
- 2 x Garlic Cloves, finely minced
- 1 sm Fresh Red Chili, seeded and finely minced
- 4 ounce Risotto Rice
- 5 c. Vegetable Stock
- 4 Tbsp. Grated Pecorino cheese
- Â Â Salt And Pepper To Taste
Инструкции
- Place the spinach in a large pan with just the water which clings to its leaves. Add in a healthy pinch of salt. Heat till the spinach has wilted, then removed from the heat and drain, reserving any liquid.
- Either chop the spinach finely using a large knife or possibly place in a food processor and process briefly to achieve a fairly coarse puree.
- Heat the oil in a large pan and gently cook the onion, garlic and chili for 4-5 min till softened but not browned. Stir in the risotto rice till well coated with the mix.
- Pour in the stock and reserved spinach liquid. Bring to the boil, reduce the heat and simmer for 10 min.
- Add in the spinach, with salt and pepper to taste. Cook for 5-7 min more, till the rice is tender. Check the seasoning and serve in heated soup plates or possibly bowls, with the Percorino cheese sprinkled over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 94 | 67% |
| Total Fat 10.62g | 13% |
| Saturated Fat 1.48g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1273mg | 53% |
| Potassium 712mg | 20% |
| Total Carbs 10.11g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.69g | 2% |
| Protein 3.76g | 6% |
