Creamy Wholegrain Risotto with Spinach
This is a super quick way to make a healthy risotto using a pressure cooker. As there is no cheese added, even people with high cholesterol can eat it to their hearts content.
- TBSP extra virgin olive oil
- 2 onions, chopped
- 1 tsp salt, optional
- Cracked pepper, to taste
- 2 cups of medium grain brown rice, rinsed and drained well
- 2 bunches English spinach, stems trimmed, washed and drained well
- Lemon juice, to drizzle before serving
- Warm oil in pressure cooker and sauté onions without using lid.
- Add salt, pepper and rice and mix through. Toast for several minutes.
- Mix in the spinach (tear the bunches in half if very long) and 3 cups of water and cover with pressure cooker lid, being sure to close it properly.
- Turn up the heat until the pressure builds up and the cooker starts whistling, then reduce it to the lowest possible level and cook under pressure for 10 minutes.
- Switch off the stove and allow the pressure to reduce naturally before trying to remove the lid. This may take 10-15 minutes and the rice will continue to cook and soak up the excess water. When the pressure has fallen you will be able to open the lid easily. The rice should be well cooked and creamy, but not watery.
- Serve in four bowls, drizzled with lemon juice. A side salad of ripe tomatoes with basil and Balsamic vinegar makes a nice accompaniment.
Serves 4 for a main and 6 for entrees
- Brown rice is best as it is a wholegrain, so you get all the nutrients nature intended. If you choose to use white rice, you will need a little more water.
- To wash the spinach, fill the kitchen sink with water so that you can fully submerge the leaves, drain, and repeat twice.
Per serve: energy 2103 kJ (503 cal); protein 13 g; fat 13 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 83 g; fibre 9 g; calcium 118 mg; iron 7 mg