Leek & Spinach Risotto
Leek & Spinach Risotto
Serves 2 greedies, 3 slightly less ravenous munchers
2 leeks (Kent Veg Box)
4 handfuls of spinach (Kent Veg Box)
1 onion (Kent Veg Box)
1 garlic clove (Greensmiths)
225g Arborio rice (Supermarket)
500ml vegetable stock (Knorr Stock Pot)
250ml white wine
Parmesan (Supermarket)
butter (Maryland Farms)
thyme
parsley
salt & pepper
- Heat a little olive oil and butter in a large saucepan and add the garlic, onion and leeks until softened.
- Add the rice and stir to mix with onions. Once the pan appears dry, add the wine, simmer and stir constantly for 2 minutes until absorbed
- Season and add thyme and parsley
- Add the stock a little at the time allowing it to absorb before adding more
- before the last nit of stock, add the spinach and repeat stirring process.
- Serve with black pepper and parmesan shavings.
Lovely and fresh tasting and not too heavy. It also served two dinners and one lunch. Scrumdiddlyumptious!
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