Oven Risotto with Spinach Leaves
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice (risotto rice)
- 1 liter vegetable stock
- liter ⅛ white wine
- 150 g spinach leaves (frozen)
- 100 g feta cheese
- 1 medium onion (s)
- 100 g parmesan cheese
- salt and pepper
- 1 pinch (s) nutmeg
- 1 teaspoon oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Mix rice, broth and white wine in a casserole dish (2 1/2 l contents), close it tightly with aluminum foil or a lid. Cook in the oven for 40 minutes, until the liquid is almost completely absorbed and the rice is firm to the bite.
- Chop the onion and fry in a pan with a little oil. Add the frozen spinach leaves to the pan and heat until thawed. Season with salt, pepper and nutmeg. Cut the feta cheese into small pieces.
- Take the risotto out of the oven. Fold in the parmesan, spinach, onions and feta cheese. Season with salt and pepper as needed. Let it steep for a few minutes and serve.
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