INGREDIENTS

INSTRUCTIONS

Melt half the butter in a large pan. Add shallots (or onion) and garlic and
cook until softened but not brown. Add rice and stir until it is all coated
and glistening with the butter. Add saffron. Crush cardamom pods to remove
seeds. Crush seeds and add to rice. Discard pods.
Gradually start to add the hot stock, a ladleful at a time, letting the
rice absorb it. Keep to a gentle simmer shaking the pan to prevent the rice
from sticking and keep adding to the stock until the rice is cooked and
creamy.
Meanwhile, chop the almonds and brown either in a dry pan, under the grill
or in a hot oven. Strip the leaves from the marjoram and chop. Cook the
courgette and pepper briefly in a little of the butter just until the
courgette turns bright green (a few seconds). Take the rice off the heat.
Turn into a bowl and stir in the marjoram, courgette, pepper and chopped
almonds and a little more of the butter. Taste and adjust the seasoning if
necessary.
Blanche the spinach leaves briefly in boiling water. Chill in cold water to
seal the odour and pat dry. Spread the spinach leaves out 3 per roll. Put
on a dessertspoon of the risotto. Fold over the sides to enclose it and
roll up the spinach into a cigar shape. Make 2 per portion.
When ready to serve:
Brush rolls with olive oil, cover with foil and reheat in a hot oven
(200C/gas 6) for 2-3 minutes until hot or reheat in a microwave covered
with food wrap. Serve with a tomato and olive sauce.
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