Emerald Risotto

Name: Emerald Risotto
Ingredients: 5 cups vegetable stock; 5 tablespoons white wine; 5 ounces Baby Spinach, rinsed and roughly chopped; 4 tablespoons extra virgin olive oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 1 34 cups arborio rice; salt; ground black pepper; ground nutmeg

10 ingredients

11 steps

Ingredients

5 cups vegetable stock
5 tablespoons white wine
5 ounces Baby Spinach, rinsed and roughly chopped
4 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 34 cups arborio rice
salt
ground black pepper
ground nutmeg

Directions

1

Bring the stock to a boil in a pot.
2

Add the wine, reduce the heat and simmer.
3

Heat the oil in a large pan or wok.
4

Gently fry the onion and garlic until soft but not brown, 2 minutes.
5

Then add the rice and stir fry until the grains are translucent and coated with oil.
6

Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
7

Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
8

Add the spinach and more stock and boil, stirring, until the rice is cooked.
9

Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
10

Season to taste with salt, pepper and nutmeg.
11

Serve straight from the pan.