Green Risotto Recipe

Ingredients

Serve 4

• 10 oz/300 g spinach tough stalks removed

• 1 small onion

• 1 carrot

• 1 stalk celery

• whites of 2 leeks

• 6 tbsp butter

• 1 3/4 cups/350 g Italian risotto rice

• 1 quart/1 liter Vegetable Stock (refer recipe)

• salt and freshly ground white pepper to taste

• 3 tbsp freshly grated Parmesan cheese

• 1 tbsp finely chopped parsley

• . 1 tbsp finely chopped basil

Method:

1. Wash the spinach and cook with just the water left clinging to its leaves for 5-7 minutes, or until wilted.

2. Drain, squeezing out any excess moisture. Finely chop the spinach, onion, carrot, celery, and leeks.

3. Sauté the chopped vegetables with 2 tablespoons of butter over medium heat for 3 minutes.

4. Stir in the rice. Cook for 2 minutes, stirring constantly. Begin stirring in the stock, 1/2 cup (125 ml) at a time.

5. Cook and stir until each addition has been absorbed, until the rice is tender, about 15-18 minutes. Season with salt and pepper.

6. Add the remaining butter, Parmesan, parsley, and basil. Mix well and serve hot.