Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, spinach risotto. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. If you have Arborio rice on hand, use it in place of long.
Spinach Risotto is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Spinach Risotto is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook spinach risotto using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Spinach Risotto:
- Get 8 ounces cold Taleggio (you can use Fontina or Brie instead, just remove the rind)
- Prepare 10 ounces/8 packed cups spinach, any thick stems removed
- Get 6 tablespoons unsalted butter
- Take 1 medium red onion, finely diced
- Get 3 cups finely diced celery
- Take 2 garlic cloves, finely grated or mined
- Take 1 1/2 cup Arborio rice
- Take 1 teaspoon fine sea salt, more as needed
- Get 3 1/2 cups good vegetable or chicken stock
- Get 3/4 cup dry white wine
Mix thoroughly but gently until the cheese and butter melt and create a creamy risotto. This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It's laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas.
Steps to make Spinach Risotto:
- Cut the rind off the Taleggio (or the other cheeses) and discard. Dice the cheese into 1/2-inch pieces. Set aside at room temperature as you prepare the rice.
- Line a colander with a clean dish towel and place spinach inside. Heat about 8 cups of water until boiling, then pour over spinach; the spinach will wilt. Let spinach sit until cool enough to handle, then use the dish towel to squeeze out the water. Transfer spinach to a food processor and blend with 1 tablespoon butter until smooth. (You’ll end up with about 1 cup of purée.) Reserve
- Melt remaining 5 tablespoons butter in a large skillet over medium heat. Stir in onion, celery and garlic; cook until translucent, about 7 minutes. Stir in rice and 1 teaspoon salt, and cook until toasted and golden, about 5 minutes.
- Stir in wine and cook until it’s absorbed, about 3 minutes. Stir in stock, about 1/2 cup at a time, stirring often but not necessarily continuously, until the stock is finished and the rice is cooked through but not mushy, 15 to 20 minutes.
- Stir in spinach purée, then taste and add more salt, if needed. Add Taleggio (or Fontina / Brie) and stir to melt. Serve - immediately
Stir in the parsley and half the parmesan. Scatter the spinach over the risotto. Serve immediately sprinkled with the remaining parmesan. Spinach risotto is one of those good old classics. And depending on where you are cooking from, spinach, unlike other greens, most likely is always in season.
So that is going to wrap it up with this special food spinach risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
