Success guaranteed with this spinach and walnut risotto recipe.
Ingredients
340 g Riso Gallo Gran Gallo Arborio rice
olive oil
1 finely chopped onion
1 glass dry white wine
1 liter vegetable or chicken stock
100 g Parmesan cheese
150 g fresh spinach
100 g walnuts, roughly chopped
How are you doing?
Heat a dash of olive oil in a heavy-bottomed pan and fry the finely chopped onion.
Add the risotto rice and stir well until the grains are glossy.
Add a splash of white wine and stir until it has evaporated. Add enough stock to cover the rice completely.
Let the risotto simmer until the stock is absorbed. Stir regularly.
Then add a ladleful of stock at a time. Let the rice absorb the moisture again and again. After 15-20 minutes the risotto is cooked and creamy. Add the spinach, nuts and Parmesan cheese to the rice. Heat well and it is ready to serve.
Enjoy your meal!
This is a recipe from Riso Gallo. Riso Gallo's risotto is available at Albert Heijn, Plus and Vomar.
