Spinach Risotto
Spinach cooked with shallots and garlic is always a success. We think mixing this spinach preparation into our superb seasonal risotto is a win.
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Ingredients
Portions:
4
150 g
Carnaroli rice
100 g
spinach, washed and chopped
1 piece
shallot, finely chopped
2 cloves
garlic, minced
30 g
Parmigiano Reggiano, grated
30 g
butter
For the vegetable stock:
500 ml
vegetable stock (made with onion, carrot, celery stick, fresh thyme, bay leaf, pepper, leek)
100 ml
white wine
1 piece
bay leaf
0.5 tsp
ground white pepper
salt, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a large saucepan, melt 15 g of butter over medium heat. Add 1 piece of finely chopped shallot and 2 cloves of minced garlic and sauté until the shallot is translucent.
- Add 150 g of Carnaroli rice to the pan, stirring to coat the grains with the butter and shallot mixture. Cook for about 1 minute until the rice is lightly toasted.
- Pour in 100 ml of white wine and stir until it is mostly absorbed by the rice.
- Gradually add 500 ml of hot vegetable stock, one ladle at a time, stirring constantly. Wait until the liquid is absorbed before adding more. Continue until the rice is creamy and tender, about 15 minutes. Add 1 piece of bay leaf during cooking.
- Stir in 100 g of chopped spinach, 30 g of grated Parmigiano Reggiano, and the remaining 15 g of butter. Season with 0.5 tsp ground white pepper and salt to taste. Remove the bay leaf before serving.