Spinach & Pine Nut Risotto

Spinach and Pine Nut Risotto

Spinach & Pine Nut Risotto
3/4 cup rice
1 tbsp + 1 tsp olive oil
1 1/2 cups almond milk
1 tbsp minced garlic
1 cup water
1/2 cup pine nuts (or more)
1 cup baby spinach (or more)

Stir olive oil and rice together in a heavy saucepan. Cook on high heat, stirring constantly for about a minute to lightly toast the rice. Add the liquid, cover, and simmer on low heat for 10 minutes.

Meanwhile, stir the pine nuts and the remaining teaspoon of olive oil together and toast on medium heat, stirring frequently, until pine nuts are golden brown. Add the garlic, stir this into the rice mixture and cook, covered, for another ten minutes. Add more water or almond milk if necessary.

Tear the spinach into smaller pieces and stir into the mixture. The spinach will wilt from the heat of the risotto. Serve immediately.