Risotto with spinach is a course easy to prepare, tasty, delicious and with lots of spinach. Do you know what my daughter used to call this risotto when she was little? Popeye's risotto. As you know, he ate a lot of spinach to make him strong and so to convince her to eat the spinach risotto, I had to tell her that Olivia herself (Popeye's girlfriend) had prepared it. Now luckily she has grown up and I no longer have to find ways to convince her to eat the spinach risotto because she too realized how good and creamy it is and often she asks me to prepare it for her. Have you ever prepared spinach risotto? Do you know that it is very easy? Scroll down and let's see the ingredients together. Let me know if you liked it.
For 3/4 People
Ingredients
- 340g Carnaroli rice
- 700g Fresh spinach (or 400g frozen)
- 500ml vegetable stock
- 50ml white wine
- 50g Parmigiano Reggiano DOP
- 50g butter
- Half onion
- Extra virgin olive oil
- Salt
Let's Start
WITH FRESH SPINACH
Wash the spinach and remove part of the hard stem.
Heat two tablespoons of extra virgin olive oil in a very large pan and cook the spinach over high heat for 10 minutes with the lid, stirring occasionally until they are cooked and soft.
WITH FROZEN SPINACH
Boil a pot of lightly salted water and, when it boils, cook the frozen spinach until they are completely cooked then drain and squeeze them well with your hands.
Dissolved the vegetable stock in about half a litre of boiling water.
Finely chop the onion and put it in a saucepan with 4 tablespoons of extra virgin olive oil and cook it. Add the rice and toast it over high heat until it becomes transparent and then add a little bit of white wine and let it evaporate completely.
Add a part of boiling vegetable stock to cover the rice and reduce the heat.
Let the rice cook for about 10 minutes without touching it.
After 10 minutes, add the cooked spinach and stir, add broth and continue cooking until the rice is well cooked, continuing to add boiling broth whenever it gets too dry.
Turn off the heat, add the butter and grated Parmesan cheese and mix well. When the spinach risotto is very creamy, you can add salt if necessary.
Your Risotto is ready to be served.
Buona Appetito!
VARIANTS AND ADVICE
You can replace the onion with shallots.
You can use either fresh or frozen spinach but if you use frozen ones, remember to squeeze them very well from the water.
At the end of cooking, you can add bacon or speck toasted in a pan for a few minutes.
The broth you are going to add must always be boiling otherwise it will lower the temperature of the risotto and stop cooking.
If you want a particular version of the spinach risotto you can add raisins and pine nuts.