Nice vegetarian side dish. Do note the feta makes the risotto pretty heavy, so I would suggest not too add a heavy main course, just a nice fish is a perfect addition.
Ingredients for 2 pers.:
- 150 gr risotto rice
- 900 ml vegetable stock
- 200 gr spinach
- 5 sundried tomatoes
- 50 gr feta cheese
- 1 onion
- 1 clove of garlic
- olive oil
- pepper
How to prepare it:
Start by cooking some water for the vegetable broth, put a large cooking pan with a thick bottom on your stove. Chop the onion. Peel the garlic, cut it in half and remove the root. Weigh your rice to get the right amount. Chop the spinach as well.
Now you can heat up the pan for the rice, add a bit of olive oil and once the oil is hot you can add the onion and the garlic. Fry the onion for two minutes before adding the rice and the spinach. Stir well until the rice is glazy from the oil. Let it bake for another minute. Start adding the bouillon to the rice and add a bit of pepper. Add the bouillon in separated batches, approx.. 100-200 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.
In the meantime you can cut the sundried tomatoes in small blocks. Add the final sip of the vegetable stock and immediately add some of the feta as well. Keep a bit aside as a garnish.
The risotto is ready once it’s a creamy substance without any hard pieces. You can taste a bit to make sure that the rice is ready. But you can also judge the rice by its color, the rice is bright white at the moment you start but it gets a friendlier and softer color once it’s ready. If you added all the bouillon but you’re not sure if the rice is ready you can always add some extra water, do be careful so that you won’t add too much, the rice needs to remain sticky.
Finish off with the sundried tomatoes and the left over feta.
Enjoy.
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