Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, spinach risotto. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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 on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Spinach Risotto is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have spinach risotto using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spinach Risotto:
- Prepare 8 ounces cold Taleggio (you can use Fontina or Brie instead, just remove the rind)
- Take 10 ounces/8 packed cups spinach, any thick stems removed
- Take 6 tablespoons unsalted butter
- Prepare 1 medium red onion, finely diced
- Prepare 3 cups finely diced celery
- Take 2 garlic cloves, finely grated or mined
- Prepare 1 1/2 cup Arborio rice
- Get 1 teaspoon fine sea salt, more as needed
- Prepare 3 1/2 cups good vegetable or chicken stock
- Prepare 3/4 cup dry white wine
Then adding rise and proceeding with cooking according to the recipe. Baby spinach leaves - they add a nutritional boost, a great flavor and a lovely touch of green. Pre-shredded just doesn't taste as good or melt the same way! Simple ingredients for lemon spinach risotto (I forgot the butter in this pic, but you can easily just use olive oil).
Instructions 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
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! Download our free app to search, save and sort your favourite recipes and get inspiration on the go. Turn the stock down to a low heat.
So that’s going to wrap this up for this exceptional food spinach risotto recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
