Risotto, spinach and cashew nuts
Ingredients
- 2 shallots
- 2 cloves of garlic, finely chopped
- 75 g butter
- 250 g frozen leaf spinach
- 300 g risotto rice
- 4 dl vegetable stock
- 3 dl white wine
- 75 g Parmesan cheese, shredded
- sun-dried tomatoes
- 75 g cashew nuts
- freshly ground pepper
Preparation
Peel and shred the shallots.
Heat 25 g butter in a pan with a heavy gauge base; sauté the onion and garlic for 2 minutes.
Add the spinach and heat thoroughly until it is defrosted.
Add the rice and sauté until the rice grains are glazed.
Add the stock and white wine, and stir until the liquid has been absorbed.
Taste the rice after approx. 20 minutes. If it is not thoroughly cooked and you have no more vegetable stock, add white wine little by little until the risotto is cooked.
Stir in the rest of the butter, the sun-dried tomatoes, cashew nuts and Parmesan cheese, and add pepper to taste.
Nutritions
- Carbs
- 76 g
- 29 %
- Fats
- 32 g
- 46 %
- Protein
- 19 g
- 38 %
- Kcal
- 720
- 36 %
- Sat. fat
- 15 g
- 75 %