There was enough here for at least 3 and probably 4 people depending how hungry/greedy they are feeling.
What went in:
2 small onions finely chopped and lightly fried
11oz/300g mixed peas and broad beans
c. 3oz/75g chopped washed spinach beet leaves
1 and 1/3 mug of arborio rice
2 teaspoons dried thyme
2 teaspoons dried parsley
3 teaspoons leek powder
black pepper to taste
c. 2.5 pints/1.5litres boiling water
4oz cubed feta
How I did it:
|used all of these|
|used about half of this|
|just add feta!|
I kept checking back in and giving a stir every 5 minutes or so until the rice had absorbed most of the liquid and then topped the pan off again, added more leaves and repeated. I tasted the rice once it had absorbed the second pan full and then added about another half pan full, the rest of the leaves and a good grinding of black pepper - I like my risotto quite soft so the amount of liquid you eventually add may vary - keep testing.
Once the liquid has been absorbed I turned the heat right down and added the feta. A good stir and then off the heat and serve.