Once you have mastered the art of making a risotto you will never look back. Deliciously easy.

Spring Spinach and Parsley Risotto

Spring Spinach and Parsley Risotto

Preparation Time: 10 min

Cooking Time: 25 min

Serves: 4

Ingredients

  • 250g bag spinach leaves
  • 2 large sprigs mint, halved
  • 40g butter
  • 1 onion, finely chopped
  • 1.2 litres hot vegetable stock
  • salt and freshly ground pepper
  • 400g Arborio or other risotto rice
  • 150ml dry white wine
  • 3 tbsp parsley, finely chopped
  • 4 tbsp Alpro soya alternative to cream
  • shaved parmesan, to serve

Method

  1. Place the spinach and mint in a large colander and pour over boiling water until wilted. Leave to drain.
  2. Pour the stock in a pan and keep hot over a very low heat.
  3. Melt half the butter in a large saucepan over a medium heat. Add the onion, season, and cook for 5 minutes. Add the rice and toss in the butter until glistening.
  4. Add the wine and cook, stirring, until it is absorbed. Add a ladleful of stock and, stirring occasionally, cook until it is absorbed.
  5. Repeat until you've used all the stock and the rice is tender. This process could take 20 minutes.
  6. Squeeze out all the water from the spinach and mint. Chop and add into the risotto along with the parsley and Alpro soya alternative to cream. Stir and cook for a further 2 minutes.
  7. Serve immediately with a topped with Parmesan cheese.

Recipe courtesy of Alpro.


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