From children to old people, everyone loves spinach risotto.
INGREDIENTS
Spinach100 g, Cooked rice100 g, Onion75 g, Olive oil15 g, Water600 ml, Carrot100 g, Milk150 ml, Salta little, Peppera little
TIPIf you use cooked rice, you can finish the cooking most quickly. With some parmesan cheese powders or 1 slice of cheddar cheese added, you can give a much deeper flavor to the risotto.
METHOD
- Wash uncooked rice in water and let it drain. Cook spinach shortly in boiling water.
- Blend cooked spinach, carrot, onion (50g) and milk together to make a spinach sauce.
- Chop 25g onions very finely.
- Cover the pot with olive oil; and stir-fry chopped onions. Then put rice in the pot and stir again until the rice turns translucent.
- Put water and a cup of your spinach sauce in the pot and boil together until the risotto is well thickened.
- Add salt and pepper to your taste.
NUTRITION
Spinach is rich in saponin, vitamin C and beta carotene, which strengthens the immune system and fights cancer.
SERVINGS
2~3 servings
CALORIES (cal)
663 Cal
MAKES (ml)
2~3 servings
