Everyday cooking
Spinach Risotto
Need to find ways to eat more greens? Discover Spinach Risotto made with spinach, vegetable stock, Arborio rice, white wine and Violife Just Like Feta Block.
![cooktime]()
Cooking time20 min![preparation time]()
Prep time10 min![servings]()
ServingsPortions 4
- 1 pack Violife Just Like Feta, crumbled
- 2 cups Arborio rice
- 5 cups vegetable stock
- 7 oz baby spinach, finely chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- ½ cup white wine
- 5 tbsp olive oil
- fresh thyme
- 1/8 tsp ground nutmeg
- 1 tsp lemon zest
- 1 tsp lemon juice
- ½ tsp black pepper
- ½ tsp of salt, to taste
- Pink pepper, to season
- Heat stock in a saucepan.
- Sauté the onions in a pan with some olive oil. Add the garlic and nutmeg and cook for one more minute. Add the rice and toss to coat. Let cook for 2 to 3 minutes. Add the white wine and stir it into the rice. Simmer until the wine is evaporated.
- Begin to add the stock, a cup at a time. When the rice absorbs the stock, add another. When the rice is almost ready and there is little stock left, stir in the spinach, thyme, the lemon zest and lemon juice and half of the Violife Just Like Feta crumbles.
- Season to taste.
- Serve with pink pepper and the rest of the Violife Just Like Feta crumbles.
