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I love a perfectly executed risotto but as you all know it does require a bit of time and effort so this recipe is perfect when you don’t have the time or interest in all that stirring  and want a rice dish that is healthy, quick and easy to prepare. The princess loves rice so I make this for her without the spinach as she is still going through “I hate green stuff” phase so I just give it to her with a drop of olive oil and lots of Parmesan. You can use long grain rice but I prefer the creaminess of  arborio or carnaroli but any rice works really. It ‘s a great recipe for those days when you need to go shopping and the fridge is empty as I  always keep some frozen spinach in the freezer and would use this if I have no fresh. You can use Parmesan cheese or pecorino, I prefer pecorino as it works really well with spinach but Parmesan is perfect too.

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what you need for 4 people:

500g rice

400g spinach

40g butter

70g Parmesan cheese or pecorino

1 small onion chopped finely

1chicken/veg stock cube(optional)

pinch of nutmeg(optional)

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what to do:

bring a pot of water to the boil, add your salt, stock cube, rice and cook for about 15-18 mins until tender.

wash your spinach and cook in a dry pan until wilted, squeeze out excess liquid and chop.

heat  a little olive oil in a pan and cook your onions over a low heat until soft but not coloured.  Add your butter and when melted add your spinach, season well and cook for about 5 mins.

drain your rice( reserve the cooking water) and add to your spinach, add your cheese and a little more butter if you like and serve with lots of  cheese on top. Add the reserved cooking water if a little dry.

 

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buon appetito!

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