About this recipe:I love a perfectly executed risotto but as you all know it does require a bit of time and effort so this recipe is perfect when you don’t have the time or interest in all that stirring and want a rice dish that is healthy, quick and easy to prepare.
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Method Prep:10min › Cook:30min › Ready in:40min
Bring a pot of water to the boil, add your salt, stock cube, rice and cook for about 15-18 mins until tender.
Wash your spinach and cook in a dry pan until wilted, squeeze out excess liquid and chop.
Heat a little olive oil in a pan and cook your onions over a low heat until soft but not coloured. Add your butter and when melted add your spinach, season well and cook for about 5 mins.
Drain your rice (reserve the cooking water) and add to your spinach, add your cheese and a little more butter if you like and serve with lots of cheese on top. Add the reserved cooking water if a little dry.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.