Monday, April 12, 2010

Basil and Spinach Risotto with Parmesan

 In a little Italian restaurant in La Jolla, on our holiday in the States last year, I had the best risotto. It could have been the slightly elated feeling of being on a holiday, the beautiful weather and the interesting surroundings or just the hunger! Anyways, I've been wanting to recreate something similar at home, well not the weather or anything, the recipe. Of course you knew that, tsk! So I scoured the internet for simple risotto recipes. I had some fresh basil and spinach but no mushrooms. I had a small bag of arborio rice but no white wine. Finally, I came up with my own easy version. It was quick and easy and tasted great! Here's the recipe-
  1. 1 cup arborio rice
  2. 2 cups vegetable stock
  3. 1/2 cup chopped spinach
  4. 1/4 cup chopped basil
  5. 1/4 cup grated parmesan
  6. 1 tbspn olive oil/butter
  7. salt & pepper to taste
  • Wash the rice and drain.
  • Heat oil in a saucepan/pot and add the rice.
  • Stir around for a bit and then add in the spinach and basil.
  • Pour in the vegetable stock, bring to the boil and reduce to a simmer. 
  • Add salt and pepper to taste.
  • When almost all the broth is absorbed, sprinkle some parmesan and cover and cook until the rice is well cooked.
  • Serve hot with a generous garnish of the remaining parmesan.
 You can add mushroom or zucchini to this recipe. A word of caution though, be wary of the salt you add as parmesan does have some in it already.

Bruschetta, Risotto and frozen Tiramisu from the supermarket - An Italian feast at home!Easy-peasy :)

1 comment:

kitchen queen said...

lovely and delicious recipe.


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