Spinach Risotto
Ingredients
- 1 small onion chopped
- 2 tablespoons olive oil
- 1 cup uncooked rice
- 2 cups chicken stock
- 1/4 teaspoon salt
- 315 grams spinach, washed and chopped
- 1/3 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper
- 1 medium tomato
Instructions
In a microwave proof casserole dish, cook onion in olive oil on high for 3-4 minutes until tender, stirring halfway through cooking. Stir in rice, coating each grain. Stir stock and salt into rice. Cook covered on high for 5-8 minutes, until boiling. Stir cook covered on medium for 13-15 minutes until liquid is absorbed and rice is tender. Drain spinach well, squeezing to remove all liquid. Stir spinach, Parmesan and pepper into rice. Let stand, covered for 5 minutes remove seeds from tomato and cut into chunks, stir into rice.
