Risotto with Spinach

Name: Risotto with Spinach
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Freshly ground black pepper to taste; 6 Tbsps butter, in tablespoon-sized pieces; 118 milliliters grated Grana Padano or Parmigiano-Reggiano, plus more for passing; 10 inches A heavy saucepan, such as an enameled cast-iron French oven; 4 Tbsps extra-virgin olive oil; 473 milliliters chopped onions; 3 liters A pot for hot water; 473 milliliters Arborio or Carnaroli rice; 1 teaspoon salt, plus more to taste; 283 grams tender spinach leaves; 1 liters water; 237 milliliters white wine; 6 servings Recommended Equipment

If you want to add more Mediterranean recipes to your repertoire, Risotto with Spinach might be a recipe you should try. Watching your figure? This gluten free recipe has 1196 calories, 111g of protein, and 51g of fat per serving. This recipe serves 6. This recipe is rather healthy since one serving covers 9% of your daily needs of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of olive oil, carnaroli rice, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the spinach leaves you could follow this main course with the Onion-and-Olive Tart as a dessert. Costing $6.44 per serving, this recipe is expensive. It works best as a main course, and is done in about 45 minutes. seriouseats.com. Users who liked this recipe also liked Spinach Risotto, Spinach Risotto, and Risotto with Spinach.

Instructions

Rinse and dry the spinach. Slice the leaves, a handful at a time, into 1/2-inch-wide strips.

Ingredients you will need

Spinach

Heat the water in the pot almost to the boil. Cover, and keep it very hot on the stove, near the risotto pan.

Ingredients you will need

Water

Equipment you will use

Stove

Frying Pan

Pot

Put the olive oil, onions, and 1/2 teaspoon salt in the saucepan, set it over medium heat, and stir well. Cook, stirring frequently, until the onions are wilted and starting to color.

Ingredients you will need

Olive Oil

Onion

Salt

Equipment you will use

Sauce Pan

Pour in the rice all at once, raise the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not browned) and make a clicking sound in the pan.

Ingredients you will need

Grains

Rice

Equipment you will use

Frying Pan

Pour in the wine, and keep stirring, all around the pan, until it has evaporated and the rice is dry.

Ingredients you will need

Rice

Wine

Equipment you will use

Frying Pan

Ladle in 2 cups of hot water, enough to cover the rice. Cook for a minute or two, stirring, then pile the shredded spinach on top of the rice, and stir steadily as the spinach wilts and the rice gradually absorbs almost all of the moisture, 5 minutes or more.

Ingredients you will need

Spinach

Water

Rice

Equipment you will use

Ladle

When you can see the bottom of the saucepan as you stir, ladle in more water to cover the rice, and stir in the remaining 1/2 teaspoon salt. Cook, stirring frequently, as the risotto develops its creamy suspension. Again, when the liquid is almost completely absorbed, ladle in another cup or so of water.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Sauce Pan

Ladle

After the risotto has cooked for 15 to 20 minutes and incorporated 6 cups of water, taste; add more salt or more hot water as needed. When done al dente and creamy, turn off the heat.

Ingredients you will need

Water

Salt

Drop in the butter pieces, stir vigorously, then beat in the 1/2 cup of grated cheese, and grind black pepper generously on top.

Ingredients you will need

Black Pepper