Spinach risotto
This recipe is from Violife.
Ingredients
1 pack Violife Greek White Block, crumbled
400g Arborio rice
1.2 litres vegetable stock
200g baby spinach, finely chopped
½ large onion, chopped
2 cloves garlic, minced
120ml cup white wine (make sure it’s vegan)
5 Tbsp olive oil
Fresh thyme
1/8 tsp ground nutmeg
1 tsp lemon zest
1 tsp lemon juice
½ tsp black pepper
½ tsp of salt, to taste
Pink pepper, to season
Instructions
1
Heat stock in a saucepan.
2
Sauté the onions in a pan with some olive oil. Add the garlic and nutmeg and cook for one more minute. Add the rice and toss to coat. Let cook for 2 to 3 minutes. Add the white wine and stir it into the rice. Simmer until the wine is evaporated.
3
Begin to add the stock, a cup at a time. When the rice absorbs the stock, add another. When the rice is almost ready and there is little stock left, stir in the spinach, thyme, the lemon zest and lemon juice and half of the Violife Greek White Block crumbles.
4
Season to taste.
5
Serve with pink pepper and the rest of the Violife Greek White Block crumbles.
Categories:Main Courses
Yael Tischler
