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Spinach risotto

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Ingredients for 4 servings:

  • 300 g risotto rice
  • 400 g spinach (frozen)
  • 1 onion(s), diced
  • 600 ml chicken broth
  • 75 ml white wine
  • 100 ml cream or cream cheese
  • e.g. Parmesan, grated
  • olive oil
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

First, fry the diced onions in a little heated olive oil. Then add the rice and deglaze with a splash of white wine. Gradually add the chicken stock and, after about 10 minutes, add the spinach. Season to taste with cream or cream cheese, salt, and pepper. Serve the risotto in a deep dish and sprinkle with Parmesan cheese. Note: Depending on the season, fresh spinach can also be used. However, it should be blanched first and added at the end. This will increase the preparation time by about 10 minutes.

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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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