| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, School dinn |
4 |
servings |
INGREDIENTS
| 600 |
g |
Fresh spinach; washed thoroughly |
|
|
; or frozen spinach |
|
|
; equivalent (1lb |
|
|
; 4oz) |
| 1 |
|
Onion; peeled and finely |
|
|
; chopped |
| 75 |
g |
Low fat spread; (3oz) |
| 400 |
g |
Arborio rice; (14oz) |
| 1 1/2 |
l |
Beef or chicken stock; kept simmering (2 |
|
|
; 3/4 pints) |
| 75 |
g |
Freshly grated Parmesan; (3oz) |
|
|
Sea salt and freshly milled black pepper |
INSTRUCTIONS
Steam the spinach until soft. Drain the spinach very thoroughly, squeeze
dry and then chop finely. If using frozen spinach simply defrost and drain.
Fry the onion with half the low fat spread until the onion is soft and
transparent. Add the rice and stir together for a few minutes until the
rice grains are well coated and shining hot. Add the first ladle of stock,
stir and wait for the rice to absorb the liquid. Stir and add more stock
only when the previous quantity has been absorbed.
Continue to stir and add stock gradually until the rice is half cooked
(after about 10 minutes). Now add the spinach, stir and adjust seasoning.
Continue to add stock and stir, as before, until the rice is tender and
creamy but still firm in the centre of the grains. Take off the heat, stir
in the remaining butter and the parmesan. Cover and leave to rest for 2 or
3 minutes, then serve immediately on a warmed platter.
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