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An ideal side that combines rice with spinach and subtle spices. This is a rushed person's risotto, not as much effort but just as much taste.
1 chicken or vegetable stock cube, optional
1 pinch salt, to taste
1 dash olive oil, to taste
1 pinch nutmeg, to taste
70g Parmesan cheese
1 small onion, diced finely
- Bring a saucepan of water to the boil then add stock cube, rice and salt. Cook for about 15-18 minutes until tender.
- Wash the spinach and cook in a dry pan until wilted, squeeze out excess liquid and dice.
- Heat a little olive oil in a frypan and saute the onions over a low heat until soft but not coloured. Add your butter and when melted add the spinach; season well and cook for about 5 minutes.
- Drain your rice reserving the cooking water. Add to the spinach and cheese. Serve with lots of cheese on top. Add some of the reserved cooking water if a little dry.
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