Mediterranean Risotto

Mediterranean Risotto

Time: 30 mins

Ingredients

• 50 ml olive oil
• 3/4 cup arborio rice
• 50 ml white wine
• 2 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon cracked pepper
• 3 cups baby spinach leaves
• 1 tablespoon sun-dried tomato, roughly chopped
• 1 tablespoon olive, roughly chopped
• 1 tablespoon parmesan cheese, grated

Directions

• 1 Heat olive oil in a large saucepan over a low heat.
• 2 Add arborio rice to saucepan, and stir ensuring all the rice is covered by the oil.
• 3 Add white wine and stir until evaporated.
• 4 Add chicken stock, salt and pepper, then stir while bringing quickly to the boil.
• 5 Cover saucepan with a tight fitting lid, and lower heat.
• 6 Simmer for 10 minutes, then turn off stove without removing the lid of the saucepan.
• 7 Stand for 10 minutes without removing the lid.
• 8 Stir in spinach leaves, then the sun-dried tomatoes, olives and parmesan cheese.
• 9 Serve immediately.