Spinach Risotto

Name: Spinach Risotto
Ingredients: 1 1/2 Cups brown rice; 3 cups water; olive oil; 2 tbsp pre-made pesto (I like Buitoni); A large handful of fresh spinach leaves; A medium-sized head of broccoli; 2 - 3 scallions; 1 garlic clove; Light soy sauce; Parmesan cheese

10 ingredients

1 steps

Ingredients

1 1/2 Cups brown rice
3 cups water
olive oil
2 tbsp pre-made pesto (I like Buitoni)
A large handful of fresh spinach leaves
A medium-sized head of broccoli
2 - 3 scallions
1 garlic clove
Light soy sauce
Parmesan cheese

Directions

1

Place rice and water into a medium pan and bring to a boil. Reduce to a simmer and cover. Let cook for at least 20 minutes. While the rice is simmering, chop the the scallions, garlic, and broccoli into small pieces. Combine olive oil, spinach, broccoli, scallions, and garlic into a skillet and saute for about five minutes. Add the rice, draining any remaining water. Add pesto and soy sauce to taste. Cook for about 10-15 minutes, until rice is tender and spinach is wilted. Serve and top with parmesan.