Spinach Risotto
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By Hans Odeberg
Spinach Risotto
13 steps
Cook:1h
Can be eaten on its own as a full meal, but also goes well with:
- Cold-smoked, diced, fried and chilled ham
- Green beans
Updated at: Mon, 04 Mar 2024 17:18:34 GMT
Nutrition balance score
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Ingredients
6 servings
Instructions
Step 1
Thaw the spinach. Chop the onion and half of the parsley.
Step 2
Heat the olive oil in a casserole
Step 3
Fry onion and parsley on moderate heat
Step 4
Add rice and stir. Be sure to not let it brown.
Step 5
Add stock cubes and wine. Let wine evaporate.
Step 6
Add water successively, it takes about 20 minutes.
Step 7
Add coarsely grated cheese.
Spinach mix
Step 8
If spinach is fresh, boil it briefly to remove oxalate
Step 9
Fry chopped garlic and pine nuts in moderately hot oil, they both burn easily.
Step 10
Add spinach, fry for a while and season with salt and pepper
Step 11
Mix spinach into rice
Step 12
Chop rest of parsley and sprinkle on top
Step 13
Serve with finely grated cheese
Notes
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