Prep: 10 minutes
Cook: 30 minutes
Serves: 10

Ingredients

• 1.7l water
• 40g Bisto Vegetable Bouillon
• 75ml olive oil
• 2 onions, peeled and diced
• 2 cloves of garlic, crushed
• 650g arborio rice
• 75g sun dried tomatoes, drained and sliced
• 2 tbs tomato puree
• 1 tbs fresh thyme
• 1 tbs fresh basil, chopped, plus extra for garnishing
• 800g spinach
• salt and pepper to taste

Method

1. Bring the water to the boil and dissolve the Bisto Vegetable bouillon to make your stock.
2. Heat the olive oil in a frying pan and cook the onions and garlic for 5 minutes.
3. Add the rice and cook for 1 minute. Now add 500ml of the stock and stir until the stock isabsorbed. Repeat this process until all the stock has been absorbed.
4. Add the sundried tomatoes, tomato puree, thyme and basil. Cook for 1 minute, thenremove from the heat.
5. Wilt the spinach in a little water, drain, and season.
6. To serve, place the risotto on a bed of spinach on plates. Top with extra basil.

Tips

You can serve with extra sundried tomatoes, or why not add confit of shallots and tomatoes?

Allergens

Please check the ingredients declaration on the products you use making this recipe. Celery

Suitable For

• Coeliac
• Vegan
• Vegetarian