This is a semolina risotto made with Pink Passion Spinach (purple orach). Popey’s favourite green veggie is of course also an excellent albeit less colourful choice. For four passionate people you will need…:
c:a 100 gr (1/2 a tumbler) of rice semolina
6 parts water (6 times the amount of semolina)
175 gr of regular spinach or Purple Passion spinach – finely cut
3 garlic cloves chopped
1 small leek chopped
1 tbsp chopped mint
1 bunch of spring onions
1 BIG handful of chopped dill – can never go wrong with dill…
2-3 tablespoons chopped parsley
2 tsp salt
1 pinch of chilli powder
some lemon juice
2 tbsp cooking oil
1 tbsp olive oil, or butter
Wash and chop the herbs, garlic and spinach (leaving some spinach leaves intact to add some texture).
Heat up one tbsp of oil in a pan and roast the semolina for some minutes. not forgetting to stir. Remove the semolina from the pan and set aside.
Heat up one tbsp of oil and add the garlic, spring onions, leek, parsley, dill and mint. Add the salt and stir.
When the onions and herbs have become soft, add the spinach and cover with the lid. When the spinach is soft, add the chili powder and the rice semolina. Stir for a couple of minutes.
Add the water, starting with 5 parts and let the mix cook on slow fire. When the water is almost absorbed, add the rest of the water, a table spoon of olive oil (or a chunk of butter) and some lemon juice. Turn off the stove and let the risotto set.
If you associate risotto with cheese, you can serve this dish with grated parmesan or else try out the tamari soy almond sprinkles.
But that is a different story, so stay tuned….
The chick on a pea