Recipe – Green Vegetable Risotto

One of the meals Cliff and I enjoy quite regularly is Green Vegetable Risotto. It is full of flavour and fairly simple to make.
Here it is:



2tbls olive oil
1 onion, finely chopped
1 clove garlic, crushed
175g arborio rice
450ml vegetable stock
100ml white wine
200g peas
100g spinach, roughly chopped
60g Parmesan cheese, grated

Heat the oil in a large based pan and gently fry the onion until softened.
Add the garlic and fry for about a minute.
Stir in the rice and cost well with the oil.
Pour in the wine and let it bubble, keep stirring.
Once the wine is absorbed gradually add the veg stock. Do it little by little allowing the rice to absorb the stock between additions. Stir regularly.
When you add the last bit of stick add the peas as well.
Add the spinach once the stock is absorbed and stir it in.
When the spinach has wilted take the pan off the heat and add the Parmesan.
Serve and enjoy 🙂

Me and Cliff eat this between us but you could feed a third person if you are not big eaters or you serve it with garlic bread.