Rissini-Risotto with walnuts, spinach and lemon
1 package Planet Plant-Based Rissini
1 small onion, finely diced
850ml vegetable stock
a large handful of spinach, chopped
3 tbsp Planet Plant-Based almond butter
1 tbsp olive oil
sea salt and black pepper, to taste
fennel greens or dill, to serve
Heat olive oil in a large non-stick pot. Fry onions on medium until translucent, about 3 minutes. Rinse Rissini under cold water, add to the pot and cook for 3 minutes on medium-high stirring constantly.
Add all of the vegetable broth, bring to a simmer and cook on low, covered, until liquid is absorbed, about 8-10 minutes. Stir occasionally.
When Rissini are al dente but creamy remove from the heat. Add almond butter, lemon juice and chopped spinach. Mix well.
Serve Rissini risotto with a sprinkle of chopped walnuts, black pepper and fennel greens or dill.