To prepare the spinach risotto, start by making the vegetable broth. Once it's ready, prepare the soffritto; to do this, peel ...

If you want to add extra vegetables, stir in 90g/3¼oz peas, 100g/3½oz young spinach or 100g/3½oz baby kale when you season the risotto in step 5.

Saute the mushrooms in olive oil in a separate pan. Season the sauted mushrooms and add to the Risotto with the Crème fraiche, Baby Spinach, Tarragon and Parmesan. Heat for 1 minute. Place ...

It looks quite like a creamy spinach risotto but has big, bold Indian flavours. Grate half of the paneer using the coarse side of a cheese grater. Cut the remaining paneer into small 5mm/¼in cubes.

Add the peas and spinach and cook for 2 minutes or until the spinach is wilted. Stir through the parmesan to serve. Vegetable stockMaking your own stock is easy. Keep it in the freezer for soups ...