A colourful dish, perfect for a weeknight supper. Packed with vitamin E, iron and calcium. You can add some sautéed pieces of chicken or tofu for added protein if you like.
2 chopped onions
2 cloves garlic, grated
1/2 teaspoon Italian seasoning (dried herbs such as basil and thyme)
Pinch or two ground nutmeg
400g risotto rice
1 glass white wine
1 litre organic chicken stock (or vegetable stock for vegetarian option)
80g grated Parmesan cheese
200g baby spinach, finely chopped
Pine nuts to garnish
Juice and zest of 1 lemon
Salt and pepper to taste
Heat your stock in a pan.
In another large saucepan heat some oil and add your onions and garlic. Fry for a few minutes until soft.
Add the nutmeg and dried herbs followed by your risotto rice. Toss to coat with the oil and onion mixture. Cook for 2 minutes until the grains are translucent.
Add the wine and stir until the wine has almost completely boiled away.
Now start adding a ladle of stock at a time, waiting until the rice has absorbed each ladleful.
Carry on with each ladle of stock for about 20 minutes. When you are nearly finished, taste and season.
When the risotto is ready, finish by stirring in the grated Parmesan, the chopped spinach, the lemon zest and lemon juice.
Serve immediately with some pine nuts sprinkled on top… And maybe a little extra parmesan.