Total Time
40mins
Prep 10 mins
Cook 30 mins

A delicious side dish, perfect with pork, chicken or fish.

Ingredients Nutrition

Directions

  1. Bring the stock to a boil in a pot.
  2. Add the wine, reduce the heat and simmer.
  3. Heat the oil in a large pan or wok.
  4. Gently fry the onion and garlic until soft but not brown, 2 minutes.
  5. Then add the rice and stir fry until the grains are translucent and coated with oil.
  6. Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
  7. Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
  8. Add the spinach and more stock and boil, stirring, until the rice is cooked. Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
  9. Season to taste with salt, pepper and nutmeg.
  10. Serve straight from the pan.
Most Helpful

Just right! I doubled this for a main course. This is a go-to recipe for when i have a lot of baby spinach to use. I also added a nice dose of grated Parmesan at the end. There was just enough left for breakfast. ;) Thank you! Made for Diabetic Forum Greens Tag 5/12.

Elmotoo May 12, 2012