Risotto … again! This time with spinach and green olives!
To prepare it, please refer it to my previous risotto post with mushrooms and asparagus.
Just replace asparagus and mushrooms with spinach, 1 garlic clove and green olives.
Also, please note that for this risotto I added a spoon of light butter during the last minute to make it a bit creamier.
Do not use any wine nor apple vinegar and for the broth just use a vegetable stock cube.
- Mushroom and asparagus risotto with apple vinegar and no butter… (chocolatespoonandthecamera.wordpress.com) ***
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- Key to stress-free risotto: Know when to leave it alone (triblive.com)
- Oven baked chicken risotto. Success! (rebekahjordan8.wordpress.com)