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.
what you need for 4 people:
70g Parmesan cheese or pecorino
1 small onion chopped finely
1chicken/veg stock cube(optional)
pinch of nutmeg(optional)
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.