Friday, April 07, 2006

Risotto with Spinach

Risotto with Spinach
1/2 pkg frozen chopped spinach (150 gr)
3/4 cup rice, Italian style
3 tbspful ricotta cheese
1/4 cup mozarella cheese, grated
1/4 cup parmesan cheesse
Salt

Add a little bit of water in the spinach and puree in the blender. Put aside.

Broil rice with 1 1/2 cups water in a pot or pan until the water almost evaporates. Add the pureed spinach and 1/4 cup water. Cook for 5 more minutes. Add the ricotta cheese, mozarella, parmesan and salt. Serve while still hot.

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