Nice, huh? As soon as I finished taking the pictures I got really excited; it's always nice when I can improve in food photography, still needs a bit of work but it'll do for this post. Practice makes perfect, but let's move on to the recipe.
So, how about an autumn risotto with only 4 main ingredients that is rich, vegan and gluten-free? Well here it is! It's not your typical spinach risotto with the limp vegetables and sweets that make you want more than anything else. This one is full-bodied, soft, healthy and looks delicious!
Well
I don't know why I say autumn, because spinach is good value and
healthy every month of the year. In a half hour you'll have this one
prepared, cooked and served.
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients:
1 litre vegetable or chicken stock
125 g butter
1 tbsp olive oil
2 shallots, finely chopped
300 g risotto
500 g baby spinach
grated rind and juice of 1 lemon
125 g Parmesan cheese, grated
salt and pepper to taste
grated lemon rind to garnish
Instructions:
1. Melt 50g butter in a saucepan, add the olive oil and shallots and sauté for 3 minutes.
2. Add the rice and stir to coat the grains thoroughly with the butter and oil. Add a ladleful of stock , enough to cover the rice and stir well. Simmer gently and frequently, adding more stock as each ladleful is absorbed.
3. Before you add the last ladleful of stock, stir in the spinach, lemon rind and juice and season to taste with salt and pepper.
4. Increase the heat, stir well and add the remaining stock and butter. Cook for a few minutes, then add the Parmesan cheese and mix well.
5. Serve, garnished with the remaining Parmesan and extra lemon rind.