Creamy Spinach Risotto...!!!

[chītralekhā harrychund]

Creamy Spinach Risotto

serves 6

Ingredients

• 6-7 cups light vegetable stock
• 250 g spinach leaves
• 2 tbsp butter
• 1/2 tsp hing
• 2 cups arborio rice
• 1 tsp salt 
• pinch nutmeg
• 1 cup grated parmesan (vegetarian rennet) cheese
• 3 tbsp extra parmesan for sprinkling

Directions

• Bring to the boil the vegetable in a medium saucepan over full heat. Add the spinach and blanch for 1 minute. Lower the heat under the stock. Remove the spinach with a slotted spoon. Squeeze the water from the spinach, returning the water to the simmering stock. 
• Finely chop the spinach and set it aside
• Melt 2 tbsp of butter in a large, heavy saucepan over a low heat, add hing, stir, add rice
• Stir in rice for 1-2 minutes
• ladle in 1/2 cup stock, stir gently, when absorbed add another cup. when half the stock is used, add the spinach
• Continue adding stock and gently stirring till no more stock is left. The rice should be creamy.
• Fold in salt, nutmeg, remaining butter, parmesan cheese into the rice and stir through
• Serve with leftover parmesan. Enjoy!