Emily`s Spinach Risotto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g risotto rice
- 2 onions)
- 3 clove (s) garlic
- 450 g creamed spinach, frozen
- ml 1,500 vegetable stock
- 1 cup white wine
- 1 dash cream
- 50 g parmesan cheese
- 50 g cheese (Emmentaler)
- nutmeg
- salt and pepper
- 100 g butter
Print Recipe
Pin Recipe Instructions
- Melt approx. 70 g butter in a saucepan. Cut the onions into small cubes and sauté them until translucent. Add the rice and fry briefly. Then fill up with the stock and the wine, always adding enough liquid to just cover the rice. Often stir the rice gently and pour in the liquid as soon as the rice has absorbed it.
- Cut the garlic into thin slices and fry in a large pan with the remaining butter. Add the spinach, add a dash of cream and season with nutmeg, salt and pepper. Let simmer for 2-3 minutes.
- Cook the rice until it is done and add it to the pan with the spinach and mix well. Sprinkle the cheese on top and serve immediately.
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