Green, Greener, Greeniest Risotto

• 1 cup risotto rice
• 2 cups stock veggie
• 1 cup white wine water or grape juice
• 1 onion small, chopped
• 1 handful spinach chopped
• 4 tablespoons frozen peas
• 2 spring onions chopped
• 1 dash ground nutmeg
• garlic Bit of
• 1 knob butter
• goat
• feta cheese

1. 1. Heat the butter and garlic gently in a deep saucepan.
2. 2. Add the onions and fry for a couple of minutes.
3. 3. Stir in the dry rice until mixed well, then pour in the wine.
4. 4. Once this has absorbed, gradually add in the veggie stock, stirring occasionally, bringing to the boil.
5. 5. Cover with a lid and leave to simmer for 15 minutes.
6. 6. Add the spinach, followed by the peas, spring onions and nutmeg. You can stir it all in or just leave to steam on top.
7. 7. Once all the liquid has been absorbed, mix everything well and dish up, sprinkling or mixing in some goat's cheese if you fancy it.

risotto rice, stock veggie, white wine water, onion, handful spinach, frozen peas, onions, ground nutmeg, garlic, knob butter, goat, feta cheese

Taken from www.yummly.com/recipe/Green_-Greener_-Greeniest-Risotto-1691693 (may not work)