Recipes
The best soy recipes from around the globe!
Spinach and parsley risotto
250 g spinach leaves
2 large sprigs mint
40 g butter
1 medium onion, finely chopped
1.2 litre vegetable stock hot
salt and pepper freshy ground to taste
400 g Arborio or other risotto rice
150 ml dry white wine
3 tbsp parsley finely chopped
60 g soya cream
shaved Parmesan to serve
Place the spinach and mint in a large colander and pour over boiling water until wilted. Leave to drain.
Pour the stock in a pan and keep hot over a very low heat.
Melt half of the butter in a large saucepan over a medium heat. Add the onion, season and cook for 5 minutes. Add the rice and toss in the butter until glistening.
Add the wine and cook, stirring until it is absorbed. Add a ladleful of stock and, stirring occasionally, cook until it is absorbed. Repeat until you've used all the stock and the rice is tender. This process could take 20 minutes.
Squeeze out all of the water from the spinach and mint. Chop and add into the risotto along with the parsley and cream. Stir and cook for a further 2 minutes.
Serve immediately, topped with Parmesan cheese.