spinach, fetta and pine nut baked risotto
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spinach, fetta and pine nut baked risotto
  • 1 ½ cup arborio (or risotto) rice
  • 4 ½ cups chicken stock
  • 1 cup finely grated parmesan
  • 40g unsalted butter
  • sea salt and cracked black pepper
  • 50g baby spinach leaves
  • 100g fetta, crumbled
  • ½ cup pine nuts, toasted