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.