Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 4.46 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 4tablespoons butter
- 2tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 350grams risotto rice
- 3/4 cup white wine
- 1.50L vegetable stock, heated to simmering
- 200grams baby leaf spinach, chopped
- 100grams zucchini, finely diced
- 50grams Parmesan cheese, finely grated
- 1 handful dill, mint and chives, roughly chopped
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 3
Melt the butter with the oil in a saucepan, add the onion and garlic and cook for about 3 minutes until soft. Add the rice and stir until coated with the butter mixture. Add the wine and cook rapidly, stirring, until it has evaporated.
Step 2 of 3
Add the hot stock, a ladleful at a time, and cook, stirring constantly, until each addition has been absorbed before adding the next. Continue until all the stock has been absorbed and the rice is creamy and cooked but still retains a little bite - this will take around 15 minutes.
Step 3 of 3
Stir in the spinach and zucchini and heat through for 3-5 minutes. Remove from the heat and stir in the Parmesan and herbs. Season to taste with salt and pepper and serve immediately.
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