It is coming to the end of the year. I am already looking forward to setting up the Christmas tree soon. Maybe, I should do it sometime next week.
But before that happens, I will still need to sort out some chores at home and get some work done. There are also holidays to plan for (not that we are going anywhere this year), the boy’s room to pack and his schoolbooks to order, the windows to wipe, a work trip to make (and so on and so forth). So while all these are happening, I need an easy recipe to cook – one that is delicious nevertheless.
I think I got this recipe off a recipe magazine. The recipe used a lump of fresh cheese; I used grated and ready made ones. It does taste slightly different but it’s a good tradeoff to get more time off for myself. The risotto includes easy to digest spinach too, which helps to inject some necessary vitamin C in our lives.
Ingredients:
- Rounded spinach: 400g, washed
- Salt: a pinch + to taste
- Olive oil: 3 tbsp
- Onion: 1 small, finely chopped
- Garlic: 2, finely chopped
- Risotto rice: 1 cup
- Chicken stock: 5 cups
- Ground blackpepper: to taste
- Parmesan cheese: 4 tbsp
Method:
- Place spinach in a pan with a pinch of salt. Heat till wilted. Remove and chop finely.
- Heat olive oil in saucepan. Add onion and garlic. Cook on low heat for 5min.
- Stir in risotto rice and cooked spinach.
- Add chicken stock (one cup at a time), then simmer for another 10min.
- Once rice is almost cooked, add in salt and blackpepper to taste.
- Cook another 7min till tender.
- Sprinkle Parmesan cheese to serve.
Serving:
3 persons
