Yum

Spinach Risotto – Risotto con gli spinaci

Spinach Risotto – Risotto con gli spinaci

Spinach risotto is certainly not the first combination that comes to your mind when you think about risotto, but you’ll be surprised of its deliciousness if you try it once! As I had to  finish emptying my fridge before going to Italy tomorrow for my much deserved holidays, I thought to use my fresh spinach to do something simple but nice, not long to prepare but also comfortable. For your info, I also had some mozzarella bites, black olives, tomatoes and capers and I granted myself a nice aperitivo before eating this risotto on my terrace.  I am so happy tomorrow I can finally go home for some time, enjoy the beach, the family and some time off from work, far from the office for a while 🙂

spinach risotto

Sooo today I am emptying my fridge and I am putting my swimsuits and sunglasses in my suitcase…and giving you another glimpse of what happens in my kitchen when I prepare something with the things I have at home. In this case you are lucky because this spinach risotto is super light and tasty, it doesn’t get long to be ready and spinach is so good for your health 🙂 Even if you have  frozen spinach it’s fine, because actually it’s among the few vegetables to save their organoleptic properties even after being frozen. In that case, just remember to take it out of the freezer earlier so it can get defrosted.  The recipe, as you’ll see, it’ s very simple and admits many variations – you can add pancetta, cheese with a strong flavor like taleggio, mushrooms, sausage –  but I am just giving you the base, which is already tasty and fulfilling, nutrient and rich in colors and flavors!

spinach risotto

There are some important detail to remember of course, for the preparation of risotto.  You need stock, so it’s better to prepare it beforehand – I always have some in the fridge and in the freezer because now and then I prepare a batch of homemade stock for any eventuality.  It’s always better not to use an industrial one but if really you have no time I guess you can make an exception!

The choice of the kind of rice is also important: normally for a risotto the best choice is Vialone nano or Carnaroli,  starchy and firm rice varieties that better retain flavors. Carnaroli is perfect because it has almost no risk to get overcooked.  Last but not least, never skip the most important passage of a risotto, mantecatura : this is the moment when the risotto gains its texture and creaminess! All details here below in the recipe!

 

Spinach risotto – Risotto con gli spinaci

Ingredients (2 servings)

5,3 oz (150 gr.) rice, preferably vialone nano or carnaroli
50 fluid oz (1,5 liters) stock
1 or 2 shallots
23 oz (350 gr) spinach
3 tbsp (40 gr.) butter
4 tsp (20 gr.) Parmesan cheese, grated
salt, if needed
a pinch of pepper

 

Method

 

Bring stock to a low simmer in a medium pot and let it simmer for the whole procedure; a cold stock would prevent the rice from cooking properly!

Wash the spinach leaves, chop them (not finely, you can do it with your hands) and set aside.

Chop finely the shallot or onion. Heat half butter in a medium size non-stick pan and add the chopped shallot. Cook over medium heat until the shallow becomes soft and add a ladleful of stock.

spinach risotto

After a couple of minutes,  add rice.  Sauté until translucent ( as we say,  we are “toasting” the rice during this passage). Stir and sweat the rice for around 3/4 minutes.

Add 2 ladles of stock and cook, keeping on stirring, until the stock is absorbed. From this moment on, you should keep on repeating this procedure with the rest of the stock. Around 10 minutes after adding the first ladle of stock, add the spinach leaves and a pinch of pepper.

spinach risotto

Keep cooking and stirring adding stock little by little until rice is cooked “al dente” (meaning firm to the bite, literally in Italian “to the tooth”). This should take around 18-20 minutes after the first ladle of stock is added, depending on the rice you are using. Taste it every now and then to check it and to add salt if needed!

spinach risotto

Remove from heat. Add the rest of the butter and the Parmesan cheese and stir until completely melted.  Don’t forget this is the true magical touch, the  mantecatura –   this is the moment when all the starch develops into the creaminess that makes a risotto a successful one!

 

spinach risotto

And if you liked this recipe and you crave for more Italian recipes, don’t forget to subscribe to my blog and to meet me on Facebook, Instagram and Pinterest!

 

Spinach risotto - Risotto agli spinaci

2017-07-20
: 2
: 10 min
: 30 min
: 40 min
: easy-medium

A delicious and healthy spinach risotto, light ,creamy and packed with flavor!

By:

Ingredients
  • 5,3 oz (150 gr.) rice, preferably vialone nano or carnaroli
  • 50 fluid oz (1,5 liters) stock
  • 1 or 2 shallots
  • 23 oz (350 gr) spinach
  • 3 tbsp (40 gr.) butter
  • 4 tsp (20 gr.) Parmesan cheese, grated
  • salt, if needed
  • a pinch of pepper
Directions
  • Step 1 Bring stock to a low simmer in a medium pot and let it simmer for the whole procedure
  • Step 2 a cold stock would prevent the rice from cooking properly.
  • Step 3 Wash the spinach leaves, chop them (not finely, you can do it with your hands) and set aside.
  • Step 4 Finely chop the shallot or onion.
  • Step 5 Heat half butter in a medium size non-stick pan and add the chopped shallot.
  • Step 6 Cook over medium heat until the shallow becomes soft and add a ladleful of stock.
  • Step 7 After a couple of minutes,  add rice.  Sauté until translucent ( as we say,  we are “toasting” the rice during this passage). Stir and sweat the rice for around 3/4 minutes.
  • Step 8 Add 2 ladles of stock and cook, keeping on stirring, until the stock is absorbed. From this moment on, you should keep on repeating this procedure with the rest of the stock.
  • Step 9 Around 10 minutes after adding the first ladle of stock, add the spinach leaves and a pinch of pepper.
  • Step 10 Keep cooking and stirring adding stock little by little until rice is cooked “al dente” (meaning firm to the bite, literally in Italian “to the tooth”). This should take around 18-20 minutes after the first ladle of stock is added, depending on the rice you are using. Taste it every now and then to check it and to add salt if necessary.
  • Step 11 Remove from heat.
  • Step 12 Add the rest of the butter and the Parmesan cheese and stir until completely melted.

Related Posts

Swiss Chard, Spinach and Bacon Savory Pie – Erbazzone

Swiss Chard, Spinach and Bacon Savory Pie – Erbazzone

Swiss chard, spinach, bacon, or better, pancetta: these are the main ingredients of this savory pie. Yes, go look into your fridge, cause you might have all of ’em already at your disposal. If it’s the case, then this is a glorious day for you, […]

Risotto allo Zafferano  – Saffron Risotto

Risotto allo Zafferano – Saffron Risotto

Welcome to another small chapter of my making of! This week I am trying to set up some functions, like emails and notifications, which is proving to be more challenging than I thought! Luckily my boyfriend understands this kind of things better than me and […]



2 thoughts on “Spinach Risotto – Risotto con gli spinaci”

  • This is a gorgeous risotto! I’ve added spinach before, and I typically include nutmeg and white pepper. I don’t know why, it’s just what I grab when I’m using a cooked spinach!

Leave a Reply

Your email address will not be published. Required fields are marked *