From children to old people, everyone loves spinach risotto.
INGREDIENTS
Spinach 100g, Cooked rice 100g, Onion 75g, Olive oil 15g, Water 600ml, Carrot 100g, Milk 150ml, Salt a little, Pepper a little
TIP If 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
