Risotto with Spinach

Ingredients for Risotto with Spinach

  • 11/2-lit veg stock
  • 1 tbsp olive oil
  • 1-cup onion finely chopped
  • 400 Gms brown rice
  • 1 tbsp white wine (optional)
  • 500 Gms Spinach chopped
  • 2 tbsp grated low-fat cheese
  • 1/4 tsp ground black pepper/salt
  • 1/4 tsp nutmeg


  1. Make veg stock to just below a boil, reduce heat and keep at a simmer.
  2. Heat oil and sauté onion until softened about 2 minutes.
  3. Add rice, stir to coat and cook, stirring constantly, 1 minute.
  4. Lower heat to medium; add 1 cup of the stock, cook, stirring constantly, until liquid has been absorbed.
  5. Add wine; cook until liquid is absorbed.
  6. Add 1 cup of the spinach and stir alternate adding remaining stock, 1/2 cup at a time, with spinach, 1 cup at a time, stirring constantly until liquid is absorbed.
  7. The risotto is done when most of the liquid is absorbed and the rice is tender, 20to30 minutes total cooking time.
  8. Remove from heat; stir in cheese, salt/pepper, and nutmeg.
  9. Divide evenly among 4 plates and serve immediately.

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