Spring Risotto

Here’s a personal favorite of mine. It’s perfect for a rainy spring or summer day! It’s also a really simple recipe, and one you can make your own. If you don’t like the ingredients used, or want to add more, you can! Here’s how it goes:

INGREDIENTS:

1 TBS olive oil

1/2 onion, sliced into thin strips

3 sticks celery, sliced

2 cloves garlic, minced

250 g risotto rice

800 ml (2 cans) vegetable stock

75 g low fat soft cheese (any will do; I like using chive and onion cream cheese)

200 g spinach (or any other green you’d like)

 

DIRECTIONS:

  1. Heat the oil in a large frying pan and add the onion, celery, and garlic. Stir and cook for about 3 minutes, then add the risotto and cook for another minute. Be careful to watch and not let the rice burn.
  2. Slowly pour in the vegetable stock and let the pan simmer for about 15 minutes. Add in the spinach and cheese and cook for an additional 5 minutes, or until the spinach has wilted and the risotto is tender. If the mixture is too thick for you, you can always add water to the pan by the tablespoon to thin it out.

See! Super simple recipe, and so flavorful! Enjoy!

Mary Jane xx

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