This spinach risotto gets a lift from tart apple, chives and pork rashers cut into chunks.
- 4 T extra virgin olive oil
- 2 leeks, chopped
- 2 cloves garlic, roughly chopped
- 200 g arborio rice
- 2 cups vegetable stock
- 200 g pork rashers, cut into chunks
- 100 g baby spinach, blanched
- 30 g Italian parsley
- sea salt and freshly ground black pepper, to taste
- 20 g Parmesan, grated
- 2 apples, thinly sliced
- 3 t chives, chopped
1. Heat half the olive oil in a pan and fry the garlic and leeks for 1−2 minutes.
2. Add the rice and cook for a further 3−5 minutes, stirring occasionally, then add 1⁄3 of the stock. Continue stirring until all the liquid has been absorbed, then add the next batch of stock. Repeat until all the stock has been absorbed. Remove from the heat.
3. In a separate pan, heat the remaining olive oil and fry the pork rashers until crispy. drain on kitchen paper.
4. Using a stick blender, blend the baby spinach and parsley until combined.
5. Return the cooked risotto to the heat, add the spinach mixture and mix well. Season with salt and freshly ground pepper, and stir in the grated Parmesan.
6. To serve, place the risotto into serving bowls, top with the crispy pork rashers and garnish with the sliced apples and chives.