Recipe - Spinach And Hazelnut Risotto

1 250 gram pac riso gallo
spinach risotto
One half 125 g pack baby spinach
50 g Hazelnuts; toasted and
finely
; chopped (2oz)

Cook the spinach risotto as per the pack instructions.

Five minutes before the end of cooking add the spinach and place a lid on
the pan.

Sprinkle over the toasted hazelnuts before serving.

Converted by MC_Buster.

NOTES : The addition of fresh spinach and toasted hazelnuts transforms this
dish.

Converted by MM_Buster v2.0l.