Cashew Risotto

Ingredients:

• 5 cups of spinach
• 1 liter of chicken broth, warming on the stove
• 2 cups of Arborio rice
• 1 1/2 cups of cashews, chopped
• 1 clove of garlic, chopped
• 1/4 cup of olive oil
• 6 spring onions, chopped
• 1/4 cup of parsley
• salt and pepper

Directions:

1. Sautee the cashews, parsley, onions, garlic and spinach in the olive oil for 5 minutes.
2. Add the rice and stir until it becomes translucent.
3. Slowly add the broth, making sure the rice is always wet, until it is cooked.
4. It will have a sticky pasty texture when cooked.
5. Add salt and pepper to taste and serve immediately.

Lemon Risotto

Ingredients:

• 1 1/2 liter of chicken broth
• 3 tbsp of olive oil
• 1 onion, chopped
• 4 tbsp of grated lemon rind
• 3 tbsp of lemon juice
• 2 tbsp of parsley, chopped
• 1/2 cup of Parmesan cheese, grated
• 2 cups of Arborio rice
• salt and pepper
• 1 tbsp of butter

Directions:

1. Sautee the onion, lemon rind, lemon juice and parsley in the olive oil for 5 minutes.
2. Add the rice and stir until it becomes translucent.
3. Slowly add the broth, making sure the rice is always wet, until it is cooked.
4. It will have a sticky pasty texture when cooked.
5. Add the butter, Parmesan and salt and pepper to taste.
6. Serve immediately.

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