- 3 tbsp olive oil
- 300 g spinach, washed and dried
- 90 g red cabbage, blitzed
- 600 ml water
- 1 tsp brown sugar
- Salt, pepper
- 9 pinches of bicarbonate of soda
- 300 g risotto rice
- 3 tbsp mascarpone
- 90 g grated parmesan cheese
Prepare the ingredients.
Chop the spinach with scissors.
Pour the olive oil in the bowl then add spinach. Cook while stirring then add the red cabbage, water, & sugar. Season with salt & pepper.
Add the bicarbonate of soda and be amazed at how it changes colour! When the water stops foaming, add the rice. Stir well to combine.
Pressure Cooking Time: 8 mins
Add the mascarpone and parmesan cheese. Mix well. Leave to stand for 5 minutes then serve. Enjoy!
