Serves 4
Ingredients:
2 tbs olive oil (or vegetable stock if you dont want to use oil)
1 onion, finely chopped
1 clove of garlic, minced
1 cup arborio rice
540ml of tomato passata sauce
1 tsp of Italian seasoning
1/4 tsp marjoram, rosemary and thyme
2 cups vegetable stock
160g frozen spinach
1/8th cup of pine nuts, lightly toasted
nutritional yeast (vegan option) or parmesan cheese, to serve
Preheat oven to 200 degrees celsius. In a large oven-proof saucepan heat the oil over a medium heat and cook the onion and garlic for 5 minutes or until soft. Stir in the rice until it is well coated, then add the passata and cook for 5 minutes. Add the stock and spices, mix well and cook for a further 5 minutes. Add the frozen spinach, cover with the lid and pop in the oven for 30 minutes (or until all the liquid has been absorbed). Once removed from the oven, stir and the spinach should separate and distribute itself evenly throughout the risotto. Serve and top with pine nuts and a little nutritional yeast or parmesan cheese. YUM!!!