Original recipe and photo taken from https://paleoleap.com

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horopito and spinach risotto

To keep with the indigenous theme, you can use New Zealand spinach in your risotto. 

1. A good dose of  olive oil on medium heat, soften a finely sliced onion and a few cloves of garlic.
2. Add two handfuls of arborio rice per serving and a pinch or three of dried horopito per serving. Continue stirring.
3. If you like add wine here, otherwise slowly... begin adding ladles of vegetable stock, one at a time, stirring until the liquid is absorbed.
4. Meanwhile, wash and chop the spinach.  Cook it with a little butter and a small amount of water (i use the microwave!)
5. Alternatively– blend the NZ spinach with a stick blender into a paste. This will make your risotto a wonderful green shade, rather than white with bits of green.
6. When rice is cooked, blend in spinach, salt to flavour, add a knob of butter (optional).
7. Grate parmiggiano generously over the dish.

2. Salad with horopito dressing

I used horopito leaves (you can pick your own if its in the garden and use fresh leaves) with a full flavour along with strawberries and tomatoes.

For the dressing I shook together a dollop of extra virgin olive oil, balsamic vinegar, salt and two pinches of horopito.

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Horopito was historically bruised leaves where soaked in water and the decoction used to treat a Maori skin rash known as paipai.

The sap was known as a healing aid for gonorrhoea and skin eruptions.

For stomach ache a decoction of the boiled leaves was drunk.

Early settlers called this plant “Maori Pain Killer.

Known as “Bushman’s Pain Killer”. The leaves were chewed for toothache, and women rubbed them on their breasts when weaning their infants.

The inner bark, steeped in hot water, and applied to burns while still warm was reputed to leave no scars.