This is an easy and healthy meal. Even small kids will like it. A lovely way to incorporate vitamin-rich spinach into our diet. Adding 3 different kind of onions and cheese will make this quick midweek meal very tasty. Because the spinach won’t turn your risotto green you don’t even have to explain it to your picky eater. Or tell them that, it’s parsley 🙂 This recipe will feed about 4 adults.
250g chestnut mushrooms sliced
4-5 balls of frozen chopped spinach
100g risotto rice washed
1 medium white onion finely chopped
3 garlic cloves finely sliced
a small bunch of spring onion sliced (approx. 6)
1 litre vegetable stock
100ml white wine
50g grated cheese (cheddar or similar)
2 tbsp olive oil
Chop all the veggies and with the olive oil start to cook them until they are soft. Include the spinach too. Meanwhile prepare the vegetable stock and wash the rice. Add the rice first and the wine. Cook them together until the rice becomes translucent. Keep stirring continuously, all liquids have to be absorbed. Add 1/3 of stock, cook over a medium heat and keep stirring until all the stock is absorbed. Do the same thing with the rest of the stock. Check the rice, if it’s still uncooked, add some water. When it’s ready, add the butter and the cheese, and mix everything. Use some vegetable crisps for decoration.