Spinach and hazelnut risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 250 gram pac riso gallo spinach risotto | |
| ½ | 125 g pack baby spinach | |
| 50 | grams | Hazelnuts; toasted and finely |
| ; chopped (2oz) | ||
Directions
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.