(Risotto with spinach - Our original home cooking)
Risotto con gli spinaci
Risotto with spinach
- 400 g (14 oz) rice for "risotto"
- 10 tablespoons extra virgin olive oil
- 2 tablespoons dried chives
- 4 teaspoons dried marjoram
- 100 ml (4 fl oz - 1/2 C) dry white wine
- 1 l (35 fl oz - 4 1/2 C) vegetable stock
- 450 g (1 lb) frozen spinach
- Grated Parmesan cheese, if you like
- Time:
preparation: 10 minutes
cooking: 40 minutes - Difficulty:
medium - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Steam frozen spinach for 10 minutes and then purée in a blender or food processor.
Meanwhile prepare vegetable stock, following the instructions on the package. Keep it boiling while cooking your risotto.
In a large saucepan add olive oil, dried chives, marjoram and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add puréed spinach and 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve.
Note
- - If you want, you can add fresh cheese few minutes before switching off the gas.
What's the right wine for " Italian ristto with spinach " ?
Franciacorta: a white wine from Lombardia - Italy.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
