Yield: 4 servings
|1||250 gram pac riso gallo spinach risotto|
|½||125 g pack baby spinach|
|50 grams||Hazelnuts; toasted and finely|
|; 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.