Risotto

Creamy Spinach Risotto

Spinach risotto is one of those good old classics. It’s never boring, always light. And depending on where you are cooking from, spinach, unlike other greens, most likely is always in season.

Now, there are two ways how spinach risotto can be cooked.

The first version: we saute the spinach first, together with shallot. Then adding rise and proceeding with cooking according to the recipe.

In this case risotto has a more vivid green color. Rice grains get colored with spinach juice right off the bat, and obviously the taste of spinach is more incorporated into the rice.

The second version (presented in this recipe): we add raw spinach once rice is almost ready. In this case we get a better defined texture. Rice remains white, and spinach bits can be tasted in between of the creamy rice grains.

I cook using both methods depending on the mood. And so can you.

Now, let’s see what else we need for this comfy, creamy spinach risotto.

Spinach Risotto Ingredients

Ingredients:

2 scant cups or 8 oz rice (carnaroli or arborio)

1 shallot, finely chopped

2-3 packed cups fresh spinach

2 tbsp extra virgin olive oil

2 tbsp grate parmesan

1 tbsp dry white wine

5 ½ cups chicken/beef/vegetable stock

2 tsp (0.5 oz) unsalted butter

Salt, pepper to taste

Preparation:

Step 1: If you are using bouillon cubes instead of meat/vegetable broth, start by dissolving it in the water according to directions on the package. You might need more than 1 bouillon cube. Consider you’ll need at least 5 cups of stock.

We also need to get ready our spinach. If you are using a pack of baby spinach or a pack of spinach that’s already washed and dried, you can skip the next step completely. But,

Creamy Spinach Risotto Recipe - Step2

Step 2: if you are using fresh spinach from the local market or your garden, make sure you wash it thoroughly. I like to wash spinach under the cold running water and leave it to drain before I’m preparing the rest of the ingredients. You can also pat-dry it with a paper towel.

Remove hard stems, and shred green leaves with a sharp knife. Don’t worry if you still get some pieces of stems in. Once cooked, they’ll be soft and tender, and I actually love feeling those slightly uneven texture bites.Creamy Spinach Risotto Recipe - Step1

Step 3: Finely chop shallot or a small white onion. Add it to a large skillet pan placed over medium-low heat together with some olive oil.

Saute for a minute or two, add rice. Start mixing it into shallots and olive oil in the pan.

Add white wine.

Once it’s almost evaporated start adding stock, one ladle at a time.

Turn the heat on low, if you haven’t done this already. Add another ladle of stock only once almost all liquid in the pan is absorbed.

Depending in the rice, risotto is usually ready in about 20-25 minutes. Remember, like perfect pasta it should remain slightly “al dente”.

Creamy Spinach Risotto Recipe - Step3

Step 4: Five minutes before risotto is cooked, add shredded spinach (or baby spinach, whole).

Continue stirring and adding some more vegetable stock.

Creamy Spinach Risotto Recipe - Step4

Step 5: Once risotto is cooked, turn off the heat. Add butter and parmesan cheese. Stir once again and let is rest for a few minutes under the cover before serving.

Put some parmesan on the table to sprinkle some more over individual plates.

Creamy Spinach Risotto - Easy, Yummy Recipe

Creamy Spinach Risotto

Print Pin Rate / Comment
Prep Time5 mins
Cook Time25 mins
Total Time30 mins

Ingredients

  • 2 scant cups or 8 oz rice carnaroli or arborio
  • 1 shallot finely chopped
  • 2-3 packed cups fresh spinach
  • 2 tbsp extra virgin olive oil
  • 2 tbsp grate parmesan
  • 1 tbsp dry whitw wine
  • 5 ½ cups chicken/beef/vegetable stock
  • 2 tsp 0.5 oz unsalted butter
  • Salt pepper to taste

Instructions

  • If you are using bouillon cubes instead of meat/vegetable broth, start by dissolving it in the water according to directions on the package. You might need more than 1 bouillon cube. Consider you’ll need at least 5 cups of stock.
  • We’ll also need to get ready our spinach. If you are using a pack of baby spinach or a pack of spinach that’s already washed and dried, you can skip the next step completely.
  • But if you are using fresh spinach from the local market or your garden, make sure you wash it thoroughly. I like to wash spinach under the cold running water and leave it to drain before I’m preparing the rest of the ingredients. You can also pat-dry it with a paper towel. Remove hard stems, and shred green leaves with a sharp knife. Don’t worry if you still get some pieces of stems in. Once cooked, they’ll be soft and tender, and I actually love feeling those slightly uneven texture bites.
  • Finely chop shallot or a small white onion. Add it to a large skillet pan placed over medium-low heat together with some olive oil. Saute for a minute or two, add rice. Start mixing it into shallots and olive oil in the pan.
  • Add white wine.
  • Once it’s almost evaporated start adding stock, one ladle at a time.Turn the heat on low, if you haven’t done this already. Add another ladle of stock only once almost all liquid in the pan is absorbed.
  • Depending in the rice, risotto is usually ready in about 20-25 minutes. Remember, like perfect pasta it should remain slightly “al dente”.
  • Five minutes before risotto is cooked, add shredded spinach (or baby spinach, whole).Continue stirring and adding some more vegetable stock.
  • Once risotto is cooked, turn off the heat. Add butter and parmesan cheese. Stir once again and let is rest for a few minutes under the cover before serving

Notes

Put some parmesan on the table to sprinkle some more over individual plates.
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Creamy Spinach Risotto - Easy, Yummy Recipe

Buon Appetito!

 

 

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