Description
The recipe for this risotto I found in one cookbook and decided to cook. I really liked it. Spinach, beans and rice contain a lot of vitamins and minerals, and when cooked appropriately, is very healthy, tasty and hearty dish. It can be prepared for the festive table and the usual family dinner.
Ingredients
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Broth
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Onion
1 piece
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Butter
4 Tbsp
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Olive oil
3 Tbsp
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Spinach
200 g
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Green beans
300 g
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Cheese
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Mint
1 handful
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Salt
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Black pepper
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Dry white wine
250 ml
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Figure
300 g
Cooking
Onions finely chop.
In a large deep frying pan (I use a wok) heat the butter and olive oil. Add the onions and fry until transparent state.
Rice (I use brown rice company Mistral) wash and add to the onions. Stirring constantly, fry for about 1 minute.
Then add wine and stir, give it a half to evaporate. Then gradually add the broth. The rice should not float in the broth, but should not burn. You need to stir and keep on medium heat, constantly adding hot broth.
Simmer without covering with a lid, for about 20 minutes, until the rice is tender.
Boil the spinach and mint puree them in a blender.
Beans boil, recline on drushlag. Optionally, the green beans can be cut.
Add to rice with salt, pepper, spinach and beans and stir.
Before serving, sprinkle top with grated Parmesan cheese. Bon appetit!
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