in Italy

Spinach risotto

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Ingredients for 4 servings:

  • 250 g risotto rice
  • 1 liter vegetable broth
  • 20 ml olive oil
  • Salt
  • 100 g Parmesan, grated
  • 500 g leaf spinach, frozen
  • 1 lemon(s)
  • 4 tomatoes, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Bring the risotto rice to a boil with 500 ml of broth, then simmer on low heat, adding the remaining broth a few times until the rice reaches a mushy consistency and is tender. Stir in the cheese, olive oil, and the squeezed-out spinach. Season with salt. Serve on plates with a lemon slice and a sun-dried tomato.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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