For 4 people, 30 minutes preparation time
Ingredients
180 g basmati rice
200 g spinach, chopped
300 ml vegetable stock
2 teaspoons mint leaves, finely chopped
1 teaspoon cumin seeds
Some grated ginger
1 onion, chopped
Oil,
Salt
Kampot Noir
preparation
For the spinach risotto with mint and Kampot Noir, heat oil in a casserole dish. Add cumin and fry until golden brown, then add the spinach. Cook over medium heat for 12 minutes, stirring constantly.
Heat the oil in a heavy saucepan and add the rice. Stir well with the oil, then top up with 300 ml of hot stock. Season with salt, bring to the boil briefly, cover and cook at a low heat for 15 minutes. Meanwhile, add the ginger and onion. Increase the heat and roast, stirring constantly.
Add the rice to the spinach in the casserole dish, sprinkle with mint leaves and let it simmer for a few more minutes.
Season with fresh pepper and adjust seasoning to taste. Add fried onion and ginger and serve hot.
Source: A friend of a friend
