Day 53 - risotto with baby spinach

I had such a busy day yesterday that I went to work at 8am and got home at past midnight! It was not all strict work, because we did have some team-building with bowling and beer. But in between some mc fries&salad and some pizza crust (cause I couldn't eat anything else), there was not much else.

Those few macaroons that I did manage to save were in fact fantastic and I will make them soon, again. It's ideal for summer cause it requires no baking!

Today it's my mom's birthday and I'm leaving for a visit in a few hours. There's quite some visiting this weekend as everyone wants to see us before we leave for Paris. Like we're going for a year, geez.

I had still some spinach left and put it to use for lunch today. It's the first time I cooked this and I liked really, really liked it! Liked the dish and all.

RISOTTO with BABY SPINACH
serves: 1

spoon of olive oil
spoon of tomato concentrate
100 ml of tomato sauce
100 g rice (Arborio)
salt, pepper
spices to taste
water
a handful of baby spinach

In an iron-cast skillet heat olive oil and fry briefly the tomato concentrate. Add tomato sauce, cover the skiller and let it cook for a few minutes, until the sauce and concentrate merge and cook a bit.

Add rice, stir well and pour in double the amount of water. Season with salt and pepper, cover the skillet and let it cook according to instructions (anything between 15-20 minutes), until the rice becomes tender or al dente. If the rice soaks up all of the water before cooking time, just add more water and stir if needed. Season to taste with red paprika, celery, garlic and other spices.

When the rice is cooked, wash & drain baby spinach leaves and add them to the risotto. You don't need to cook it, just stir it well into the rice and the heat from the food will render the spinach soft and ready.

Serve hot.