This is one of those great "I can't be bothered cooking" dishes. You don't need to have loads of ingredients just use what you have to add flavour. If I didn't have parmesan cheese I would have used feta cheese instead. You could add olive or jarred capsicum. Tweak it to what you have available. But regardless it was done in a jiffer and was delicious. This will only server 3-4 people on its own. Enjoy. Eb x
- 1 brown onion (peeled and halved)
- 1 garlic clove
- 100g jarred sliced sundried tomatoes
- 320g Arborio rice
- 100g white wine
- 2 heaped tablespoons Vege Stock Paste
- 750g water
- Sliced fresh spinach leaves
- Fresh Thyme
- Toasted pinenuts or walnuts
- Grated parmesan (loads!!)
Add onion and garlic to bowl and chop for 3 seconds on Speed 5. Add the SD Tomatoes along with some of the oil from the jar. Sauté for 5 minutes at 100deg Reverse Speed 1.
Insert the butterfly whisk and add rice. Cook for 1 minute at 100deg Reverse Speed 1. Add the wine and cook for 1 minute at 100deg Reverse Speed 1.
Add stock paste and water and cook for 14 minutes at 100deg Reverse Soft Speed. (If butterfly falls out just remove). Add spinach and thyme into your Thermoserver.
Once cooked, pour into Thermoserver to rest. Top with cheese and nuts.