60g Coles Australian Baby Spinach, coarsely chopped
60g Coles Unsalted Butter
½ cup (40g) Coles Shredded Parmesan, divided
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large deep non-stick frying pan over medium-high heat. Add oil, onion and garlic and cook, stirring occasionally, for 3 mins or until tender. Add rice and cook, stirring occasionally, for 2 mins or until rice is lightly toasted.
Step 2
Add ¾ cup (185ml) hot stock and cook, stirring constantly, until absorbed. Continue adding hot stock, ¾ cup (185ml) at a time, stirring until each addition is almost completely absorbed before adding more, for 25 mins or until rice is al dente (the centre of each grain of rice should be slightly firm). Add the asparagus with the last addition of stock so it cooks to tender-crisp. Add spinach at the end of cooking and stir through to wilt.
Step 3
Remove from heat. Stir in butter, then fold in ⅓ cup (25g) of the parmesan. Season with salt and pepper and serve with remaining parmesan.
