Spinach Risotto
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 ml vegetable stock
- 2 onions)
- 4 tablespoon olive oil
- 300 g rice (risotto rice, arborio or vialone)
- 2 cloves garlic)
- 2 tablespoon butter
- 200 g spinach leaves (frozen), rouhly chopped once
- 200 ml sweet cream
- 100 g parmesan, freshly rated
- salt
Print Recipe
Pin Recipe Instructions
- Bring the broth to the boil. In the meantime, cut the onions in half, peel and cut into fine cubes.
- Let the oil get hot in a saucepan and gently fry the onions without turning them brown. Then add the rice and stir-fry for 1 minute. Pour in the whole broth. Salt and stir vigorously. Bring to the boil and put the lid on the pot. Turn the heat down to the lowest level and let the risotto simmer for about 15 minutes without stirring.
- In the meantime, peel the garlic and press it through the press. Melt the butter in the now empty saucepan, in which the broth was previously. Fry the garlic briefly and add the spinach and cream. Salt lightly and cover and simmer until the spinach has thawed and the cream has almost boiled down.
- Now check the risotto, which should now be a not too soupy porridge with pleasantly firm rice grains. If it is still too runny, let it simmer briefly without the lid - but do not stir. Then add the creamed spinach and parmesan and stir vigorously. Serve hot.
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