Gluten free rown rice spinach risotto

Spinach and Basil Risotto (Gluten and Wheat Free)

Author: Female For Life | 16 Jul 2012

Tagged: Sports Nutrition

spinach and basil risotto img

• 500g spinach (stalks removed)
• 60g butter
• 1 large onion finely chopped
• 2 cloves garlic, crushed
• 2 cups brown rice
• 5 cups hot chicken stock
• 30g fresh basil leaves
• 2 tablespoons olive oil
• 4 tbsp pine nuts, toasted

risotto quick tip


Blanche the spinach, drain and put aside to cool. Place in blender until smooth (see quick tips).

Melt butter in a saucepan, add onions and garlic and cook for 4-5 minutes or until the onion is soft. Add rice to pan and stir to coat. Pour in half the chicken stock. Cook over a medium heat stirring occasionally until almost all the liquid is absorbed. Stir in remaining stock with reserved spinach mixture and cook until almost all the liquid is absorbed. Place basil, oil and 3 tablespoons of nuts in a food processer. Stir into rice mixture. Sprinkle with remaining nuts.

Serving suggestion: This is seriously yummy (and rich) so serve with grilled fish

Source: Vegetarian Delights - Bonza Books