Spinach Risotto
Spinach Risotto

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spinach risotto. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spinach Risotto is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Spinach Risotto is something that I have loved my entire life. They’re nice and they look wonderful.

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To get started with this recipe, we must prepare a few ingredients. You can have spinach risotto using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spinach Risotto:
  1. Get 8 ounces cold Taleggio (you can use Fontina or Brie instead, just remove the rind)
  2. Make ready 10 ounces/8 packed cups spinach, any thick stems removed
  3. Get 6 tablespoons unsalted butter
  4. Take 1 medium red onion, finely diced
  5. Make ready 3 cups finely diced celery
  6. Get 2 garlic cloves, finely grated or mined
  7. Make ready 1 1/2 cup Arborio rice
  8. Make ready 1 teaspoon fine sea salt, more as needed
  9. Make ready 3 1/2 cups good vegetable or chicken stock
  10. Prepare 3/4 cup dry white wine

When cooked, the rounded grains become creamy and chewy due to the high starch content without becoming mushy. Please don't use a different rice or your risotto won't be the same! This recipe, based on the nettle risotto from River Café in London, substitutes spinach, which is easier to find and less perilous to work with It's best made with mature, crinkly spinach, which has a more robustly mineral flavor than delicate baby leaves, but use whichever you can get The melting taleggio makes the rice supremely creamy, and adds a funky earthiness 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!

Instructions to make Spinach Risotto:
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. Stir in spinach purée, then taste and add more salt, if needed. Add Taleggio (or Fontina / Brie) and stir to melt. Serve - immediately

Simple ingredients for lemon spinach risotto (I forgot the butter in this pic, but you can easily just use olive oil). When the rice is cooked (depends on type of rice used) add the spinach, remove from the fire and add the grated parmesan cheese and butter. Mix thoroughly but gently until the cheese and butter melt and create a creamy risotto. And depending on where you are cooking from, spinach, unlike other greens, most likely is always in season. Now, there are two ways how spinach risotto can be cooked.

So that is going to wrap it up for this special food spinach risotto recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!