Spicy spinach risotto
| 1 onion chopped |
| 1 red pepper (the long thin ones are great but bell peppers will do) |
| Handful of sultanas |
| 1 bag (around 200g) spinach |
| 200g risotto rice |
| 1 pint vegetable stock |
| 1 tsp cinnamon |
| 1 tsp chilli powder |
| butter (20g ish) |
| (grated) chedder (50g ish) |
| 1 handful pine nuts (toasted) |
| vegetable oil |
Fry the onion in the oil until it starts to soften, add the chopped pepper and sultanas and fry for a few more minutes. Add the spinach, (washed and shredded if necessary) and the cinnamon. When the spinach has wilted add the rice and keep stirring for another 2 minutes.
Add a little of the stock, stir the rice until the liquid is all absorbed. Repeat until the rice is cooked, (this takes about 20 minutes and 1 pint of stock but it guess it depends how hot the pan is)
Leave to stand for a few minutes then stir in the butter, cheese and chilli powder. Top with the pine nuts.