Spinach and hazelnut risotto

Yield: 4 servings

Measure Ingredient
1 \N 250 gram pac riso gallo spinach risotto
½ \N 125 g pack baby spinach
50 grams Hazelnuts; toasted and finely
\N \N ; chopped (2oz)

Cook the spinach risotto as per the pack instructions.

Five minutes before the end of cooking add the spinach and place a lid on the pan.

Sprinkle over the toasted hazelnuts before serving.

Converted by MC_Buster.

NOTES : The addition of fresh spinach and toasted hazelnuts transforms this dish.

Converted by MM_Buster v2.0l.

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