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.