top of page

Family friendly, quick, easy, nutritious, tried and tested.

Serves 4

-2 cups risotto rice e.g Arborio, Carnaroli

-1 finely chopped small onion

-4 packed cups of fresh spinach finely cut

-50g of butter

-1/2 cup grated parmesan cheese

-1/3 cup dry white wine (optional)

-5-6 cups of chicken/beef/vegetable stock

-4 tbsp olive oil

-Salt to taste

Can be served by itself or with a topping such as additional veggies like asparagus or mushrooms.

  1. In a large pan add the oil and once heated add the onion

  2. Once soft, add the spinach and allow to cook until spinach has significantly reduced in size

  3. Add the rice and keep everything moving for about a minute

  4. If you are adding in the wine then do so now

  5. You can now add the stock little by little to allow time for it to be absorbed, careful not to let the rice burn or stick to the pan

  6. Once the rice is cooked, turn off the heat and stir in the cold butter

  7. Mix in the parmesan cheese

  8. Allow to rest for a few minutes before serving

  9. Enjoy!

bottom of page