AuthorRejane GwynneCategoryCountry, Dinner, Italian, VegetarianDifficultyIntermediate80/20 friendly
Start by toasting your pine nuts. Heat the oven to 200 degrees Celcius and put the pine nuts in an ovenproof dish. Bake them for around 10 minutes until golden, shaking them halfway through.
In a saucepan heat your stock and keep warm.
Melt 2 tbsp of butter in a pan and gently fry the sage leaves until crispy taking care not to burn them. Remove the sage from the butter and set aside.
Heat the oil and the butter from the sage leaves in a large non-stick frying pan on a medium heat then add the onion.
Cook the onion for a few minutes until it starts becoming translucent, then add the mushrooms and continue to stir and cook for another couple of minutes until the mushrooms are cooked.
Add the garlic and stir through, then add the rice and continue to stir until the rice is coated with the oil/butter mixture.
Add the wine and stir through while it deglazes the pan and gets soaked up by the rice.
Add the stock, one ladle at a time to the rice, stirring gently. Continue adding stock when the rice has soaked up the previous lot.
When the rice is starting to get al dente add the spinach and continue to cook for a further 5 minutes until the spinach has wilted. Add salt and pepper to taste.
Remove the rice from the heat and stir the sage leaves through. Squeeze over the lemon juice and top with the toasted pine nuts and fresh parmesan shavings.
Ingredients
Directions
Start by toasting your pine nuts. Heat the oven to 200 degrees Celcius and put the pine nuts in an ovenproof dish. Bake them for around 10 minutes until golden, shaking them halfway through.
In a saucepan heat your stock and keep warm.
Melt 2 tbsp of butter in a pan and gently fry the sage leaves until crispy taking care not to burn them. Remove the sage from the butter and set aside.
Heat the oil and the butter from the sage leaves in a large non-stick frying pan on a medium heat then add the onion.
Cook the onion for a few minutes until it starts becoming translucent, then add the mushrooms and continue to stir and cook for another couple of minutes until the mushrooms are cooked.
Add the garlic and stir through, then add the rice and continue to stir until the rice is coated with the oil/butter mixture.
Add the wine and stir through while it deglazes the pan and gets soaked up by the rice.
Add the stock, one ladle at a time to the rice, stirring gently. Continue adding stock when the rice has soaked up the previous lot.
When the rice is starting to get al dente add the spinach and continue to cook for a further 5 minutes until the spinach has wilted. Add salt and pepper to taste.
Remove the rice from the heat and stir the sage leaves through. Squeeze over the lemon juice and top with the toasted pine nuts and fresh parmesan shavings.