40 g/1 1⁄2oz butter
3 tablespoons olive oil 150 g/5 oz spinach, chopped
1 carrot chopped
1 onion, chopped 1 celery stick including leaves! chopped
about 1.5 litres/2 1⁄2 pints Vegetable Stock
350 g/12 oz risotto rice • salt Parmesan cheese! freshly grated, to serve


1.Melt 25 g/1 oz of the butter with the olive oil in a saucepan, add the spinach, carrot, onion, celery and celery leaves and cook over a medium heat for 5 minutes, then reduce the heat and cook tor a further 10 minutes.
2. Meanwhile, bring the stock to the boil in another pan. Season the vegetables with salt to taste and stir in the rice. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
3.Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, stir in the remaining

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