Spinach Risotto

Name: Spinach Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Vialone nano rice 1 ½ cup; Spinach fresh 7.1 oz; Shallot 1; Butter 2.8 tbsp; Vegetable broth 4 ¼ cups; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese to grate 0.7 oz

401

Calories per serving

Vegetarian

Energy Kcal 401
Carbohydrates g 66.4
of which sugars g 0.6
Protein g 9.2
Fats g 10.9
of which saturated fat g 6.02
Fiber g 1.8
Cholesterol mg 30
Sodium mg 727

Difficulty: Easy
Prep time: 5 min
Cook time: 25 min
Serving: 4 persone
Cost: Low
Note + the time to prepare the vegetable broth

PRESENTATION

To say "spinach" in a child's imagination is to say Popeye, the charming comic strip sailor who gained his strength from a can of spinach... always the same, devoured in one gulp and eaten raw! But do you think his sweet girlfriend Olive Oyl never thought to prepare a spinach-based meal for her favorite sailor? We imagine she did, and surely his favorite dish would have been this spinach risotto! A healthy and nutritious first course, made with one of the most beloved seasonal vegetables, rich not only in flavor and color but also in many properties. Enjoy this spinach risotto and you can count on an immediate Popeye effect!

INGREDIENTS: Vialone nano rice 1 ½ cup (320 g); Spinach 7.1 oz (200 g) - fresh; Shallot 1; Butter 2.8 tbsp (40 g); Vegetable broth 4 ¼ cups (1 l); Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 0.7 oz (20 g) - to grate

Preparation

How to prepare Spinach Risotto

To prepare the spinach risotto, start by making the vegetable broth. Once it's ready, prepare the soffritto; to do this, peel the shallot and chop it finely 2. Then transfer 1.5 tbsps of butter into a pan 2, let it melt over medium heat, and add the shallot 3. Add a ladle of hot broth and let it wilt for a few minutes, stirring occasionally.

At this point, add the rice 4, stir 5, and let it toast for 3-4 minutes. Then add a ladle of broth 6 and continue cooking, stirring and adding more broth only as needed, that is, when you see the rice drying out.

In the meantime, wash the spinach under running water 7, dry them with a kitchen towel, and set them aside. When there are about 5 minutes left for the rice to cook, adjust the salt to your taste 8 and add the whole spinach 9.

Finish cooking the rice, stirring often 10, then turn off the heat and add both the remaining 1.5 tbsps of butter 11 and the grated Parmesan cheese 12.

Add a pinch of black pepper 13 and stir the spinach risotto off the heat to combine 14. All that's left is to plate and serve your spinach risotto 15!