Ingredients:
• 5 cups (1.25 L) vegetable stock, or 4 tbsp (60 ml) vegetable bouillon powder
• 5 tbsp (75 ml) white wine
• 1 pack baby spinach
• 4 tbsp (60 ml) virgin olive oil
• 1 small onion
• 2 cloves garlic
• 1 3/4 cups (425 ml) risotto rice
• Salt and black pepper
• Whole nutmeg for grating
Method:
1. Bring stock to boil in pot, or stir bouillon powder into 5 cups (1.25 L) boiling water. Add wine, reduce heat and simmer.
2. Rinse spinach leaves, chop roughly and set aside.
3. Heat oil in large pan or wok. Peel and ?nely chop onion and garlic and fry gently until soft but not brown, 2 minutes. Then add rice and stir-fry until grains are translucent and coated with oil.
4. Add ladleful of stock, adjust heat to maintain gentle boil and stir until liquid is mostly absorbed. Keep adding stock, a ladleful at a time, and stir constantly until the rice is almost cooked, 15 minutes.
5. Add spinach and more stock and boil, stirring, until rice is cooked —risotto rice should retain a bite, but mixture should be of a soft, dropping consistency.
6. Season to taste with salt, pepper and some freshly grated nutmeg. Serve straight from pan.
Serves 4
– For nutritional information on this and other great recipes, go to www.rd.ca
