Saturday, April 23, 2011

Spinach & Pine Nut Risotto

It's spring, or at least it is today. There's no guarantee it won't snow again tomorrow, given the weather we've been having lately. So I made the best of it, even though our yard is a total disaster area from the destruction of the garage (see pic after the recipe). I transplanted some of the daffodils that the garage builders had uprooted and left to die, then planted a few trees I got from Mustard Seed for Earth Day, then replanted some of the hostas into the front yard.

I'm glad that I'm at work when the workers are trampling through my yard, killing my flowers, driving wheelbarrows over my ferns. So far the plant death toll is 7 hostas, 1 raspberry bush, dozens of daffodils, and some unnamed wildflowers. I'm sure it's much worse than that, but I still have hopes that some of them will survive. I try not to think about it.

What better way to celebrate Earth Day weekend than by saving plants? Plus it was nice just to be out in the sun, even if it was too hot for my furball of a dog. When it started to rain, I needed something easy, fresh, and filling. This is what I came up with.

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.

Braving the menace of renovation.

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