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Print this Recipe    Spinach Risotto

Spinach Risotto

1 small onion chopped
2 tablespoons olive oil
1 cup uncooked rice
2 cups chicken stock
1/4 teaspoon salt
315 g spinach, washed and chopped
1/3 cup Parmesan cheese, grated
1/4 teaspoon black pepper
1 medium tomato

In a microwave proof casserole dish, cook onion in olive oil on
high for 3-4 minutes until tender, stirring halfway through cooking.
Stir in rice, coating each grain. Stir stock and salt into rice.
Cook covered on high for 5-8 minutes, until boiling. Stir cook
covered on medium for 13-15 minutes until liquid is absorbed and
rice is tender. Drain spinach well, squeezing to remove all liquid.
Stir spinach, Parmesan and pepper into rice. Let stand, covered
for 5 minutes remove seeds from tomato and cut into chunks, stir
into rice.

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