I had a 450g bag of spinach, and I’d been taken in by a ‘two green veg for £3 offer’, so I also had a bag of green beans and some tender stem broccoli. I’d already used about half the spinach to make Spinach and cheese pancakes, so I decided to make a green risotto. I plan to use the remaining beans and broccoli in a Thai noodle soup. This is enough for 2 people:
- 2 tbsp oil
- 1/2 onion (chopped)
- 1 clove garlic (chopped)
- 120g arborio (risotto) rice (more depending how hungry you are), you could also use pudding rice (or pearl barley which would take longer to cook)
- 225g fresh leaf spinach (cooked as in Spinach and cheese pancakes)
- hot water
- 1 tsp veg-stock powder
- 140g green beans (washed, stalks removed and cut in half)
- 120g tender stem broccoli (washed and cut into 4cm lengths (with the stem pieces cut in half lengthways)
- 2 tbsp double cream
- 2 heaped tbsp grated parmesan cheese
- freshly ground black pepper to taste (also if required, salt or a squeeze of lemon juice)
Heat the oil in a thick bottomed saucepan. Add the onion and fry very gently for about 5 minutes (stirring as necessary). Add the garlic and carry on frying and stirring for 3 minutes. Add the rice, and stir so that it is coated in oil.
Add the stock powder and enough hot water to cover the ingredients. Bring to the boil and simmer very gently for about 20 minutes until the rice is creamy but still has a slight ‘bite’. You will need to add more hot water occasionally and stir the mixture from time to time.
Meanwhile microwave the beans and broccoli together with a tablespoon of water in a covered container at 750W for 2.5 minutes.
Stir the cream into the risotto and then the spinach, beans and broccoli. Return to the heat and stir until the mixture is just boiling. Turn off the heat, stir in the cheese and add black pepper, salt etc to taste. Serve.