|5 cups||chicken stock|
|2 Tbsp||olive oil|
|1¼ cups||arborio rice|
|400g||spinach, washed and chopped|
|¾ cup||finely grated parmesan cheese|
|freshly ground salt and pepper to taste|
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- Bring the chicken stock to the boil.
- Heat 2 tablespoons of the oil in a large non-stick frying pan. Sauté the onion until softened. Add the rice and stir until coated in oil, toasted and fragrant.
- Add the boiling stock a half cup at a time stirring until it has been absorbed by the rice before adding the next 1/2 cup. Cook until the rice is tender about 18 minutes in total. The consistency should still be a little runny, not solid. Stir in the spinach and cook until warm. Remove from the heat and stir in the parmesan.
- Great topped with extra grated parmesan and a drizzle of olive oil.