Spinach Risotto
This tastes amazing and has a double superfood hit – spinach has the nutrients, vitamins, minerals and antioxidants whilst the bee pollen can boost your immune system, provide energy and support digestive health – not bad for a quick lunch!
INGREDIENTS (serves 4)
400g fresh spinach
70g butter
1 tbsp vegetable bouillon1 onion (finely chopped)
180g arborio rice
100g goat’s cheese50g parmesan
20ml double cream
15g bee pollen
Blanch the spinach for 5 minutes then drain in a colander, squeezing out as much water as possible. Blitz the spinach in a food processor and add 15g of the butter with a pinch of salt and pepper.
Add the bouillon to 750ml of boiling water and stir to dissolve.
Melt 40g of butter in a saucepan and then add the onion. When it starts to brown stir in the rice. Cook for 5 minutes, stirring consistently then start to add the stock one ladle at a time. Simmer for 20 minutes, stirring often, then add the goat’s cheese, double cream, parmesan and spinach purée. Turn off the heat, place the remaining 15g butter on top of the risotto and cover. Leave for 5 minutes then stir in.
Divide the risotto between 4 bowls, then sprinkle with the bee pollen.
If you have any questions, please ask.
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