Risotto with spinach is an easy and healthy comfort food. Ideal during cold winters, but delicious all year round!
Ingredients (for 2)
- 1 cup white rice (180 gr or 6 oz)
- 3 cups fresh spinach
- 3 cups vegetable stock
- 2 tbsp grated Parmesan cheese
- 1/2 tsp nutmeg
- 1/4 onion
- 1/4 cup white wine
- 2 tbsp butter
- 2 tbsp olive oil
- salt & black pepper
Directions
- Wash thoroughly the spinach and remove the hardest stems
- Take a large saucepan or skillet and heat olive oil over medium heat
- In a different deep saucepan bring vegetable stock to a simmer
- Thinly dice onions and add them to the pan with the oil; cook for 3 minutes or until translucent
- Add the spinach, stir to coat with the oil and sauté for 2-3 minutes
- Cover with a lid and cook at medium heat for 3 minutes or until soft
- When spinach is ready, remove to a bowl and season with salt, black pepper and nutmeg
- Blend into a purée with an electric blender and reserve aside
- In the skillet where you cooked the spinach, melt ½ of the butter over medium heat
- Stir in the rice and toast it at high heat until warm (2-3 minutes)
- Add the wine, and stir continuously over medium heat until absorbed (about 1 minute)
- Add hot broth in small quantities, stirring continuously, until absorbed
- When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
- Add the remaining butter, spinach purée and parmesan cheese
- Stir rapidly to make it creamy
- Let it rest for a couple of minutes and then serve!
Tips from the Chef
- In order to check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
- Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
- Use the Italian rice variety “Carnaroli” for the best result
Cambooza 