Spinach parcels of cardamom risotto

Ingredients

Directions

Melt half the butter in a large pan. Add shallots (or onion) and garlic and cook until softened but not brown. Add rice and stir until it is all coated and glistening with the butter. Add saffron. Crush cardamom pods to remove seeds. Crush seeds and add to rice. Discard pods.

Gradually start to add the hot stock, a ladleful at a time, letting the rice absorb it. Keep to a gentle simmer shaking the pan to prevent the rice from sticking and keep adding to the stock until the rice is cooked and creamy.

Meanwhile, chop the almonds and brown either in a dry pan, under the grill or in a hot oven. Strip the leaves from the marjoram and chop. Cook the courgette and pepper briefly in a little of the butter just until the courgette turns bright green (a few seconds). Take the rice off the heat.

Turn into a bowl and stir in the marjoram, courgette, pepper and chopped almonds and a little more of the butter. Taste and adjust the seasoning if necessary.

Blanche the spinach leaves briefly in boiling water. Chill in cold water to seal the odour and pat dry. Spread the spinach leaves out 3 per roll. Put on a dessertspoon of the risotto. Fold over the sides to enclose it and roll up the spinach into a cigar shape. Make 2 per portion.

When ready to serve:

Brush rolls with olive oil, cover with foil and reheat in a hot oven (200C/gas 6) for 2-3 minutes until hot or reheat in a microwave covered with food wrap. Serve with a tomato and olive sauce.

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