Problem: Emmie likes the creamy goodness that is risotto, but has no patience to make it. The solution has often been to just let others make it for me, but last week I gave myself the ultimate patience challenge and made this green goodness myself. Proud 🥹 It turned out sooo good. I might even as far to recommend it as main dish for a holiday dinner party in case you’re hosting one 🎄
1) Prepare the vegetable stock. 2) Heat a pan with some cooking spray over medium heat. Fry the risotto rice for 2 min. 3) Blend the stock and spinach together. Add one third of it to the rice. Lower the heat and wait until all liquid has been absorbed. Repeat twice. Let simmer until the rice is soft and the water has been absorbed into a creamy whole. 4) Stir in the parmesan cheese, pesto and mascarpone. Serve with burrata. Season with salt and pepper.
