Spinach Risotto

Spinach Risotto

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Spinach Risotto Ingredients

  1. Arborio rice 1.5 cups
  2. Approximately 900 milliliters chicken or vegetable broth
  3. Dry white wine 150 milliliters
  4. Onion 1 piece
  5. 2 cloves of garlic
  6. Spinach (fresh) 400 grams
  7. Cheese "Parmesan" 50 grams
  8. Cream 2 tablespoons
  9. Salt to taste
  10. Ground black pepper to taste
  11. Basil (dried, ground) to taste
  • Main Ingredients: Onion, Garlic, Spinach, Cream, Rice, White Wine
  • Serving 6 servings
  • World CuisineItalian Cuisine


Bowl - 2 pieces, measuring cup, glass (capacity 240 milliliters), kitchen scale, pan, kitchen knife, cutting board, grater, stove, tablespoon, deep frying pan with a lid, wooden kitchen spatula, plate.

Cooking risotto with spinach:

Step 1: prepare the ingredients.

First, spread the Arborio rice on the kitchen table and sort it out, while removing any kind of rubbish. Then pour the grains into a clean, dry bowl and set it aside until use. This type of cereal must not be washed before making the risotto, along with the water starch will leave, which gives velvetiness to this dish!

Then, using a sharp kitchen knife, peel the onions and garlic and peel them together with fresh spinach leaves under a stream of cold running water. We dry everything with paper kitchen towels, take turns laying on a cutting board and continue preparation. We chop the onion and garlic into small cubes, the first one is 1 centimeter in size, and the second is 4 to 6 millimeters in size.

We remove the hard parts from the spinach and chop it with straws with an arbitrary length and width of 1-1.5 centimeters, it can be smaller, it all depends on your taste.

Then we grind a piece of Parmesan cheese on a fine grater into a clean dish, put cream, a saucepan with broth, wine, olive oil, salt, spices on a countertop and proceed to the next step.

Step 2: Cook the Risotto with Spinach.

Turn on two burners on medium heat. We put a pan with broth on one and bring it to a boil, and on the second we set up a deep wok or, in extreme cases, if such a kitchen appliance is not at home, then a frying pan. Then we pour in a little olive oil, 2-3 tablespoons will be enough, and wait. A few minutes laterWhen the fat warms up, we send chopped onion into it and pass it for one or two minutes, periodically stirring with a wooden kitchen spatula.

Then we add garlic to it and cook them a couple of minutes until soft, as well as a very light coating of golden crust. As soon as the vegetables are slightly browned, we fill them with rice, mix everything until smooth, and fry the grains with the rest of the products until transparent. This item should not be avoided, in importance it takes not the last place in the preparation of this dish!

Then we fill everything with wine and stirring constantly, we cook rice until all the alcohol has evaporated. After this happens, transfer the chopped spinach into the pan and pour the hot broth into it, so that the liquid is higher than all the ingredients no more than 2 centimeters.
We season the already deliciously smelling dish with salt, black pepper and mix until smooth. Tomim risotto over low heatby periodically adding the remaining broth so that it gradually evaporates.
Cook everything to the state of "al-dente", that is, almost completely ready, this is when the rice should be slightly hard and in no case boiled! This process will take approximately 20-25 minutes.

When the risotto is ready, add cream, grated cheese into it, mix everything again, turn off the stove, cover the pan with a lid and stand the dish in this form 2-3 minutes. After that, we lay it out in portions on plates, optionally decorate each with fresh herbs, and immediately serve to the table.

Step 3: serve the spinach risotto.

Spinach risotto is a vegetarian dish or a great side dish for meat, poultry, seafood, fish and even game dishes. This miracle is served in portions on plates and, if desired, is decorated with each greens, as well as sliced ​​from fresh or pickled and pickled vegetables. This dish cannot be cooked for the future, it is worth serving the rice immediately in hot form, so it is better to make it in small portions, which will always bring you unforgettable pleasure. Fast, inexpensive and with a twist!
Enjoy your meal!

Recipe Tips:

- a good substitute for cream - butter, an alternative to parmesan - Grana Padano or Trentingrana cheese, and dried basil - fresh;

- in addition to rice arborio, you can use species such as carnaroli or vialone nano, they also contain two types of starch: amylopectin and amylose. It is they who add velvet to the finished risotto;

- the spices indicated in the recipe are considered classic, but very often Italian chefs supplement this bouquet with other spices that season rice dishes, for example, saffron, rosemary, paprika.