Green, Greener, Greeniest Risotto

Name: Green, Greener, Greeniest Risotto
Ingredients: 1 cup risotto rice; 2 cups stock veggie; 1 cup white wine water or grape juice; 1 onion small, chopped; 1 handful spinach chopped; 4 tablespoons frozen peas; 2 spring onions chopped; 1 dash ground nutmeg; garlic Bit of; 1 knob butter; goat; feta cheese

12 ingredients

7 steps

Ingredients

1 cup risotto rice
2 cups stock veggie
1 cup white wine water or grape juice
1 onion small, chopped
1 handful spinach chopped
4 tablespoons frozen peas
2 spring onions chopped
1 dash ground nutmeg
garlic Bit of
1 knob butter
goat
feta cheese

Directions

1

1. Heat the butter and garlic gently in a deep saucepan.
2

2. Add the onions and fry for a couple of minutes.
3

3. Stir in the dry rice until mixed well, then pour in the wine.
4

4. Once this has absorbed, gradually add in the veggie stock, stirring occasionally, bringing to the boil.
5

5. Cover with a lid and leave to simmer for 15 minutes.
6

6. Add the spinach, followed by the peas, spring onions and nutmeg. You can stir it all in or just leave to steam on top.
7

7. Once all the liquid has been absorbed, mix everything well and dish up, sprinkling or mixing in some goat's cheese if you fancy it.