RISOTTO AL VERDE
|Cooked rice||2 Cup (32 tbs)|
|Chopped spinach||1 Pound|
|String beans||1⁄4 Pound|
|Carrots||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Oil||1⁄2 Cup (8 tbs)|
Heat oil and simmer chopped onion, until glazed, with garlic.
Add spinach, string beans, thyme and salt and simmer for 5 minutes stirring gently occasionally.
Add enough boiling water to cook vegetables.
When cooked add rice and heat thoroughly.
Serve hot, hand grated cheese.